Ingredients
Scale
- 2 pounds pork tenderloin
- 3 meyer lemons, divided
- ½ cup fruity olive oil
- 6 large cloves of garlic, minced
- 3 tablespoons oregano
- 3 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 cup white rice
- 1 tablespoon butter
- 2 tablespoons italian parsley, minced
Instructions
- Cut the pork tenderloin into 1-inch chunks and place in a gallon-size freezer bag.
- Zest 2 lemons for the rice, juice 2 Meyer lemons (or 3 regular lemons) into a bowl, and mix with olive oil, vinegar, minced garlic, oregano, salt, and pepper to create the marinade.
- Pour the marinade over the pork in the bag, seal securely, and refrigerate for at least 2 hours or preferably overnight.
- Prepare the grill to medium high heat. Remove the pork from the marinade and thread onto skewers.
- Rinse the rice in cold water until the water runs mostly clear. Combine rice with water, lemon juice, lemon zest, butter, and salt in a saucepan. Bring to boil, then reduce heat to simmer and cover. Cook for 20 minutes, then remove from heat to rest for 10 minutes.
- Grill the pork skewers until browned and cooked through to 160°F, about 10-15 minutes. Serve with lemon rice, garnished with parsley and lemon juice.
Notes
For best flavor, marinate the pork overnight.
Soak wooden skewers in water for at least 20 minutes to prevent burning.
Feel free to add your favorite vegetables to the skewers.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Pork
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 skewer with lemon rice
- Calories: 420
- Sugar: 0g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg