Ingredients
1 1/2 lb. Pork Tenderloin
6 oz. Greek Vinaigrette(bottled works great)
Wedge of lemon
Preparation
Remove any silver skin from tenderloin. Cube into 1 to 1 1/2 inch chucks, maintain similar size for even cooking.
Place pork in a bowl or zip lock bag and coat with vinaigrette. Marinate in refrigerator for 30 minutes to 2 hours.
Skewer the pieces with metal or bamboo skewerswater soaked). Grill, being careful not to overcook. Place on platter and squeeze with a wedge of fresh lemon. Can be served with rice pilaf, or remove from skewer and place on pita bread with lettuce, tomato, onion, and yogurt cucumber sauce.
