Pork Tenderloin Skewers

The seasoning blend has been on the market since 1969. Spike Cavender’s Greek friend/Chef willed the secret recipe to him upon his death. Before that the spice was only shared with family and friends.

Delicious with pita's, Tzatziki, Hummus and Bruschetta or Greek Salad.

Print Recipe

Course Entertaining, Main Course

Cuisine Greek, North American

Ingredients

350 gr pork tenderloin
1 TBSP olive oil
½ tsp. dried oregano
¾ tsp Cavender’s Greek Seasoning
Salt and pepper

Instructions

Pre heat the grill to 400, keeping one side of the grill hot and the other on low – this is the side where the skewers will cook.
30 minutes prior to grilling soak the wooden skewers. (We used 6 large skewers).
Cut the pork tenderloin into 1-inch pieces.
Mix the marinade and toss the tenderloin pieces until well coated. Let rest remainder of time that the skewers soak.
Thread tenderloin onto the skewers and grill over low direct heat.
Cook until skewers are cooked through 10 – 15 minutes.

Notes

Given the condiments and flavours, we preferred a French blend.

We’ve paired:

Bastide Miraflors Syrah and Vielles Grenache, vines grown in the far south of France.

Keyword Cavender's Greek Seasoning, Oregano, Pork Tenderloin