Low Sodium Herb-Marinated Pork Souvlaki

Total time2 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade and pork

2 lb pork tenderloin, cut into 1 ½-inch cubes
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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3 tbsp olive oil
3 tbsp fresh lemon juice
1 tsp lemon zest
4 cloves garlic, minced
1 tbsp fresh oregano, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the coconut tzatziki

1 can (13.5 oz) full-fat coconut cream
1 cup english cucumber, grated and squeezed dry
2 tbsp fresh lemon juice
1 clove garlic, minced
2 tbsp fresh mint, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For grilling

1 tbsp olive oil, for grilling

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, turmeric, ginger, and salt until combined.
2
Add the pork cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 8 hours.

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