Description
Ingredients
- 3 lbs pork tenderloin
Marinade
- 6 tbsp garlic paste
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tbsp dried oregano
- 2 tbsp white wine vinegar
- 2 tbsp Redmond Garlic Pepper Salt
- 1 tbsp dried parsley
Optional
- Lemons, halved for grilling
Instructions
1.
In a large bowl, whisk together the garlic paste, olive oil, lemon juice, oregano, white wine vinegar, garlic pepper salt, and dried parsley.
2.
Remove pork tenderloin from packaging and trim off any remaining silver skin.
3.
Cut the pork into 1-inch medallions, then cut each medallion into four bite-size pieces.
4.
Add pork to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
5.
Thread the pork pieces onto bamboo or metal skewers.
6.
Preheat your Traeger grill to 400°F.
7.
Grill skewers until the internal temperature reaches 150–155°F, turning as needed.
8.
If desired, grill lemon halves alongside the pork until lightly charred.
Serving
Serve with rice, salad, and a squeeze of grilled lemon.
Yield
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