Ingredients
Scale
- 2 pounds pork tenderloin
- 3 meyer lemons, divided (or 4 regular lemons)
- ½ cup fruity olive oil
- 6 large cloves of garlic, minced
- 3 tablespoons oregano
- 3 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 cup white rice
- 1 tablespoon butter
- 2 tablespoons italian parsley, minced
Instructions
- Trim the fat from the pork tenderloin and cut it into 1-inch chunks. Place in a gallon-size freezer bag.
- Zest 2 lemons and mix ½ cup olive oil with the juice of 2 Meyer lemons or 3 regular lemons. Add 2 tablespoons red wine vinegar, 6 minced garlic cloves, 3 tablespoons oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Whisk the marinade.
- Pour the marinade into the bag with the pork, seal tightly, and refrigerate for 2 hours or overnight.
- Preheat the grill to medium-high. Remove the pork from the bag, discarding the marinade. Thread the pork onto skewers.
- Rinse the white rice in cold water until the water is mostly clear. In a medium saucepan, combine the rice with 1 cup water, 2 tablespoons lemon juice, the lemon zest, 1 tablespoon butter, and ½ teaspoon kosher salt. Bring to a boil, then simmer covered for 20 minutes. Let it rest for 10 minutes, fluff with a fork, and stir in parsley.
- Grill the pork skewers until browned on all sides and cooked to 160°F, about 10-15 minutes. Let them rest for 5 minutes before serving with lemon rice.
Notes
For extra flavor, marinate the pork overnight if time allows.
Use metal skewers for easier handling, or soak wooden skewers in water for 20 minutes before using to prevent burning.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Entrees
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 skewer
- Calories: 440
- Sugar: 1g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg