Greek Souflima

[Pequod]

Folks asked for this recipe in another thread, so posting here as well:

Ingredients:

2 pork tenderloin 1 1/4 to 1 1/2 lbs each, cut into thick medallions

Marinade:
1/2 cup Vegetable oil
4 cloves garlic minced
2 lemon juiced
2 tablespoon dried oregano
2 tablespoon kosher salt

Directions:

Marinate the medallions for 6-8 hours. Skewer and Grill.

Note:

I've also substituted 1/4 cup of Dizzy Pig Mediterranean'ish for the oregano and salt with good results.

Serve with Tzatziki.

Edited August 25, 2016 by HalfSmoke

[dstr8]

Wow...that looks super deelish!    Love Greek food...and since we really don't have any good Greek restaurants in Northern Nevada I make my own too.   Normally I make Souvlaki and am not familiar with Souflima!   Any idea what the difference is between the two pork skewer dishes?

[Pequod]

I'm not Greek, so probably off base, but my understanding is both have a lemon and olive oil base for the marinade. Souflima is more of a straight up Pork Kabob with a lot of garlic, oregano and salt. Souvlaki is a kabob with pork (or chicken) and veg, may be lighter on the oregano and salt, and probably has other components to the marinade.  That's a wild guess.

Edited August 25, 2016 by HalfSmoke

[MacKenzie]

Thanks HalfSmoke, it is now on my to-do list.   

[KevinD]

Love this thread -  I have some pork tenderloins in the freezer that I've been wondering what to do with – now I know! 

[tinyfish]

Those skewers look so good.

[tony b]

Tried this - OMG!!! Seriously good. So simple and yet, sooooo tasty!

Instead of medallions, I cut the pork tenderloin into 3/8" thick strips and skewered them after 6 hours of marinade. I tweeked the recipe a bit - used limes vs lemons (what I had on hand), augmented the oregano with Penzey's Greek seasoning.  Direct, on the lower grill @ 400F for about 15 minutes total - turned every 5 minutes. Served with homemade tzatziki sauce. Leftovers will be a nice lunch sandwich tomorrow!

[Pequod]

Glad you enjoyed! Simple, but seriously delicious. 

[Aussie Ora]

Will give this a try thanks for the recipe

Outback Kamado Bar and Grill