Pequod Posted August 25, 2016 Report Share Posted August 25, 2016 (edited) 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 medallionsMarinade:1/2 cup Vegetable oil4 cloves garlic minced2 lemon juiced2 tablespoon dried oregano2 tablespoon kosher saltDirections: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 2 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted August 25, 2016 Report Share Posted August 25, 2016 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? Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 25, 2016 Author Report Share Posted August 25, 2016 (edited) 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 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 25, 2016 Report Share Posted August 25, 2016 Thanks HalfSmoke, it is now on my to-do list. 1 Quote Link to comment Share on other sites More sharing options...
KevinD Posted August 26, 2016 Report Share Posted August 26, 2016 Love this thread - I have some pork tenderloins in the freezer that I've been wondering what to do with – now I know! 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 26, 2016 Report Share Posted August 26, 2016 Those skewers look so good. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 30, 2016 Report Share Posted August 30, 2016 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! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 30, 2016 Author Report Share Posted August 30, 2016 Glad you enjoyed! Simple, but seriously delicious. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 2, 2016 Report Share Posted September 2, 2016 Will give this a try thanks for the recipe Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
