Nagano pork is a local brand of pork that has a superior marbling and a distinctive pinker color. The tenderloin was cut in cubes and placed in a marinade for 2 hours before assembling the kebabs. The kebabs were then grilled on the egg for about 12 minutes @ 450F until they reached an internal temperature of 147F
-3/4 cup olive oil
-1/4 cup Xeres wine
-Juice of 1 lemon
-2 tablespoons greek spices
The potatoes are wedges of Russet potatoes tossed in olive oil and the same greek spices used in the marinade. The tzatziki was store bought.
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