Frixos Personal Chefing


Pork Tenderloin Souvlaki


A delicious and easy to make souvlaki, that is super tender and flavourful from the marinade. Serve with Tomato’s Bulgur.


See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Pork Tenderloin Souvlaki

Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Cypriot
Servings: 4 People


For the Pork Souvlaki:

  • 1.4 kg Pork Tenderloin Fillets , excess fat and silver shin removed, cut in 3cm cubes
  • 2 Green Bell Peppers , seeded and cut in 3cm cubes
  • 1 Large Onion , cut in 3cm cubes
  • Wooden Skewers

For the Marinade:

  • 50 ml EVOO , Extra Virgin Olive Oil
  • 25 ml Lemon Juice
  • 20 ml Red Wine Vinegar
  • 2 tbsp Dry Oregano , ground
  • 1 tbsp Dijon Mustard
  • 1 tsp Fine Sea Salt
  • ½ tsp freshly ground Black Pepper


  • Start with the marinade by combining all the ingredients in a medium bowl and whisk well.
  • Add the pork cubes in the bowl of the marinade and refrigerate for 1 hour or even better overnight.
  • Remove from the refrigerator 1 hour prior to cooking and put on skewers while adding between the pork cubes a piece of pepper and onion.
  • Set a large grill pan over high heat and let it heat up for 2’. Add the pork skewers turning frequently for about 12’.
  • Serve with the bulgur and optionally with some yoghurt.
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