Pork Souvlaki

Name: Pork Souvlaki
Total time: 1475
Yield: 8
Ingredients: 0.5 cup olive oil; 0.5 cup dry white wine; 1 medium lemon, juiced; 2 cloves garlic, chopped; 2 teaspoons dried oregano; salt and ground black pepper to taste; 2 pounds pork tenderloin, cut into 1 1/2-inch cubes; 3 large bay leaves, broken into pieces, or more to taste

Recipe by alsoanurse from allrecipes.com

Dinner 25 Hr. 35 Mins.

Ingredients

8 servings

•

0.5 cup olive oil
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0.5 cup dry white wine
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1 medium lemon, juiced
•

2 cloves garlic, chopped

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2 teaspoons dried oregano
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salt and ground black pepper to taste
•

2 pounds pork tenderloin, cut into 1 1/2-inch cubes
•

3 large bay leaves, broken into pieces, or more to taste

Instructions

Whisk oil, wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours, or up to 5 days.
When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
Remove pork from marinade and shake off excess. Thread pork onto metal skewers, placing broken bay leaves between some pieces. Reserve marinade for basting.
Cook skewers on the preheated grill for 10 minutes, turning and basting frequently. Discard marinade. Continue to cook until pork is cooked through and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).