Don’t get me wrong, we love Ontario, but who wouldn’t love a vacation in the Mediterranean right about now? Since that’s not an option, here’s our attempt at a BBQ vacation by making pork souvlaki on the grill. Both the pork and tzaztiki recipes came from the current issue of Fine Cooking magazine.
- 1½ lb pork tenderloin, cut into 1” think rounds
- 1 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- ½ tsp oregano
- Freshly ground black pepper to taste
- 8-10 skewers (we used soaked wooden ones)
Toss the pork in the other ingredients, marinate for 10 minutes, then thread the pork onto the skewers and grill on medium-high until done. (About 8 minutes.)
- ½ an English cucumber, peeled & grated with excess juice squeezed out
- ½ cup of plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp fresh-squeezed lemon juice
- 1 clove garlic, minced
- ½ tsp ground black pepper
- ¼ tsp salt
We served it up with Greek-style pitas and a salad made from tomatoes, cucumber and red onion tossed with feta and a quick balsamic vinaigrette. The souvlaki and tzatziki were both delicious, and the smaller pieces of meat cook up quickly on the grill.
The only improvement needed is to use better-quality Greek-style pitas. We used Dempster’s Pocketless Pitas, since that’s what was available at our local grocery store, but they didn’t fold well and fell apart pretty readily. This recipe serves 3-4 people, which means that I will be using the rest of the souvlaki in a salad tomorrow for lunch (like the original recipe recommends).
P.S. The title of this post is a nod to the second season of The Wire – a brilliant show. Not much to do with cooking of course, but delicious in its own way.