Greek style Nagano pork tenderloin brochette

paqman

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

Marinade:

-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.

Doc_Eggerton

Beautiful cook.