Recipe: Pork Souvlaki With Lemon Rice

Ingredients

Trim the fat from the pork tenderloin and cut into 1-inch chunks.
Place the pork in a gallon plastic freezer bag.
Zest the lemons and set the zest aside for the rice.
Mix olive oil with the juice of 2 meyer lemons or 3 regular lemons, reserving one lemon for the rice.
Stir in garlic, oregano, kosher salt, and black pepper, then pour over the pork.
Seal the bag tightly, removing as much air as possible, and refrigerate for at least 2 hours or preferably overnight.
When ready to cook, heat a grill to medium-high heat.
Remove the pork from the marinade and discard the marinade.
Thread the pork onto skewers (soaked if wooden).
In a saucepan, combine 2 cups of water, rice, lemon zest, reserved lemon juice, butter, and 1 teaspoon salt.
Bring to a boil, then reduce to a simmer and cover for 20 minutes.
Remove from heat and let sit for 10 minutes, then fluff with a fork and season with salt and pepper.
Grill the pork until browned and cooked to 160°F, about 10-15 minutes.
Transfer to a platter, cover with foil, and let rest for 5 minutes.
Sprinkle with parsley and serve with lemon rice.

Servings

6 skewers

Calories

350

Total fat

20g

Total carbohydrates

30g

Total protein

30g

Sodium

500mg

Cholesterol

70mg