Dinner · 35 min · greek

Pork Souvlaki

This is the kind of Greek dinner you’ll make on repeat — pork tenderloin and extra-virgin olive oil, 35 minutes, big payoff. It is weeknight cooking that still hits your targets — 61 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork tenderloin
• 1/3 cup Extra-virgin olive oil
• 1/4 cup Lemon juice
• 2 tbsp Dried oregano
• 4 cloves Garlic
• 1 Red onion
• 2 tsp Salt
• 1 tsp Black pepper

Steps

1. Cut the pork into 1.5-inch cubes — big enough to stay juicy over direct heat, small enough to cook through before the outside chars. Uniform size is the whole game.
2. Whisk the olive oil, lemon juice, oregano, crushed garlic, salt, and pepper into a loose marinade. The lemon starts tenderizing the moment it touches meat, so give it at least 1 hour and no more than 4 — past that, the acid turns the surface chalky.
3. Thread the cubes onto skewers with a little breathing room between them; packed tight they steam, spaced out they sear. If you are using wooden skewers, soak them 30 minutes so they do not burn.
4. Grill over fierce direct heat, turning every 2 minutes, until every side has charred edges and the thickest cube reads 145°F. Total time is about 10 minutes.
5. Rest 5 minutes under foil so the juices redistribute, then shower with extra oregano and a squeeze of lemon. Serve with warm pita and tzatziki — the pork is the star, the lemon is the encore.

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