Recipe of the Month: Mushroom and Pork Souvlakia
1 lb. pork tenderloin
3 tbsp olive oil
2 tbsp fresh lemon juice
1 large clove garlic, minced
1 1/2 tsp dried oregano
1/8 tsp each dried rosemary and black pepper
16 medium whole fresh mushrooms
1 large lemon, cut into wedges
Cut pork tenderloin into 1” (2.5 cm) cubes. In a large glass bowl or resealable plastic bag mix oil with lemon juice garlic, oregano, rosemary and pepper. Add mushrooms and pork to mixture and toss to coat. Cover or seal and marinate 2 –24 hours in refrigerator, stirring occasionally. Meanwhile soak skewers in water for at least 30 minutes. Alternate mushrooms, pork cubes and lemon wedges on or water-soaked wooden or metal skewers. Barbecue over medium high heat, about 5-7 minutes per side or until pork is slightly pink in the centre.
Makes 4 servings
Variation: Add pieces (1”/2.5 cm) of green or red sweet pepper and 1 tbsp (15 mL) oil to the marinade and alternate with other ingredients on skewers OR substitute lamb leg or chicken breast for pork
Tip: Instead of barbecuing the kabobs may be broiled in oven or cooked in 425ºF (220ºC) oven.
Calories: 256, Sodium: 52 mg, Protein: 28.5 g, Fat: 13.6 g, Carbohydrates: 5.0 g, Dietary Fibre: 1.5 g
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