{"id":393,"date":"2015-08-16T16:42:10","date_gmt":"2015-08-16T16:42:10","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=393"},"modified":"2015-08-16T16:42:10","modified_gmt":"2015-08-16T16:42:10","slug":"pork-souvlaki","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=393","title":{"rendered":"Pork Souvlaki"},"content":{"rendered":"<p>These tender cuts of meat are marinated in lemon juice, garlic and oregano and grilled for a fantastic smoky flavour.<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>4 tbsp. olive oil<\/li>\n<li>Zest and juice of 1\/2 lemon<\/li>\n<li>2 large garlic cloves, chopped<\/li>\n<li>2 tsp. dried oregano<\/li>\n<li>2 small pork tenderloins (each tenderloin about 3\/4 pound)<\/li>\n<li>Bio-Salt and freshly ground pepper, to taste<\/li>\n<li>10 large metal skewers<\/li>\n<\/ul>\n<p>Marinade:<\/p>\n<ul>\n<li>Add olive oil, lemon zest, lemon juice, garlic and oregano to large bowl.<\/li>\n<li>Mix to combine.<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Cut pork tenderloin into 1 1\/2-inch cubes and add to marinade.<\/li>\n<li>Let marinade in fridge, about 1 to 2 hours.<\/li>\n<li>Thread pork cubes evenly on large metal skewers.<\/li>\n<li>Season the pork with salt and pepper.<\/li>\n<li>Preheat the grill to medium high.<\/li>\n<li>Add souvlaki to grill, turning once.<\/li>\n<li>Cook until pork is just cooked through with hint of pink in center, about 5 to 6 minutes per side.<\/li>\n<\/ul>\n<p>Serve with riced cauliflower or on a bed of mixed greens.<\/p>\n<p>Credit:\u00a0 Deb Spence<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These tender cuts of meat are marinated in lemon juice, garlic and oregano and grilled for a fantastic smoky flavour. Ingredients: 4 tbsp. olive oil Zest and juice of 1\/2 lemon 2 large garlic cloves, chopped 2 tsp. dried oregano 2 small pork tenderloins (each tenderloin about 3\/4 pound) Bio-Salt and freshly ground pepper, to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-393","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/393","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=393"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/393\/revisions"}],"predecessor-version":[{"id":394,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/393\/revisions\/394"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=393"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}