Pork Souvlaki with Tzatziki sauce

Here is a great Greek pork tenderloin recipe.  I whipped this up on the grill. You can do it inside on the broiler or in a skillet. It is usually served on pita bread, but I didn't have any. It was great straight up with the Tzakziki sauce.

Pork Souvlaki
1/3 cup of olive oil
1 small red onion, finely chopped

2 cloves of garlic
4 tablespoons fresh lemon juice
2 Tablespoons red wine vinegar
2 teaspoons greek oregano
salt and pepper to taste
1 1/2 pounds of pork tenderloin, trimmed and cut into 1 inch cubes
4 pitas
lettuce, shredded if desired
tomatoes, chopped, if desired
onions, chopped if desired

In a bowl, mix together the first eight ingredients. Place pork in a Ziploc bag.  Add the marinade.  Toss to evenly coat the pork.  Open and reseal the bag, removing as much air as possible. Refrigerate at least two hours and up to overnight.  I did mine in the morning and let it marinade all day.

Thread the the pork onto wooden skewers that have been soaked in water for 30 minutes.  On a grill or in a skillet, grill the pork eight to 12 minutes, turning four times during the grilling process.  Place the skewers on a plate and allow to rest for five minutes.  While the pork rests, grill the pita. 

To serve, place the pita on a plate, top with souvlaki.  Place a dollop of tzatziki on the side.  Garnish with lettuce, tomatoes and onions, if desired.

Tzatziki
1 medium cucumber, chopped
1/2 cup Greek yougurt
1/2 cup sour cream
6 cloves of garlic, chopped
1 teaspoon red wine vinegar
1 tablespoon olive oil

Place the cucumber chunks in a food processor.  Pulse but do not puree.Remove from the food processor and strain out extra water.  Lightly mix together all the ingredients.  Refrigerate one hour.