In a glass bowl or resealable plastic bag, combine the ingredients for the marinade. Add the pork and coat well. Cover the bowl or seal the bag. Refrigerate 4-6 hours.
Set the barbecue to medium-high heat.
Remove the pork from the marinade and place it on skewers. Grill approximately 2 minutes on each side or until the meat is no longer pink.
Serve with tzatziki salad and grilled pitas.
- 75 ml (1/3 cup) olive oil
- 60 ml (1/4 cup) lemon juice
- 2 garlic cloves, minced
- 15 ml (1 Tbsp.) dried oregano
- Salt and pepper to taste
- 450 g (1 lb.) Nagano pork tenderloin, cubed
- 4 wooden skewers, soaked in water for 30 minutes
