Who doesn't love the clean, fresh flavours of greek cuisine?
1 pork tenderloin, about 1 lb (500 g)
1/4 cup (60 mL) lemon juice
2 large cloves garlic, minced
2 tsp (10 mL) dried oregano leaves
freshly ground pepper
1/4 Tsp (1 mL) salt
1 orange or yellow pepper, cored, seeded and cut into bite-size pieces
1/2 cup (125 mL) coarsely grated unpeeled English cucumber
1/2 cup (125 mL) plain yogurt, preferably Greek-style or Balkan-style
2 Tsp (10 mL) lemon juice
1 clove garlic, minced
1/4 Tsp (1 mL) salt
2 Tbsp (30 mL) finely chopped fresh mint (optional)
HALLOUMI & RED PEPPER SKEWERS:
2 slices Canadian Halloumi, each 1/2 inch (1 cm) thick
1 red pepper, cored, seeded and cut into bite-size pieces
8 medium skewers
PORK: Cut into chunks, about 1/2 inches (4 cm) in size. Place in a medium bowl. Add lemon juice, garlic, oregano and pepper; stir to mix. Cover and refrigerate for at least 2 hours, but preferably overnight.
TZATZIKI: Using your hands, squeeze grated cucumber to remove all cucumber liquid. Place cucumber in bowl with yogurt, lemonjuicee, garlic, salt and mint. Stir. Refrigerate until ready to use.
HALLOUMI & RED PEPPER SKEWERS: Just before grilling, prepare skewers by cutting Halloumi slices into bite-size pieces (you will need 8 pieces). Randomly thread Halloumi onto 4 skewers with red pepper pieces.
Grease grill and preheat barbecue to medium-heat. Remove pork from marinade thread onto 4 skewers with orange pepper. Sprinkle with salt.
Barbecue for 10 min, turning occasionally and brushing with marinade until cooked through. Place Halloumi skewers on barbecue for the last 3 min of grilling pork. Turn occasionally until peppers and Halloumi are grilled.
Serve drizzled with tzatziki or serve tzatziki on the sidde.
Sausage, apple and cheese create the ultimate autumn flavour combination. The creamy Cheddar sauce, sweet fall apple and garlic seasoned sausage make for a delicious dinner or hearty lunch. Select locally grown ingredients for best results!