Pork tenderloin souvlaki with lemon-oregano potatoes

Ingredients

For 1 serving

• Pork tenderloin140 g
• Potatoes220 g
• Green bell peppers80 g
• Red onion50 g
• Lemon juice20 ml
• Dried oregano1 teaspoon
• Extra virgin olive oil12 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Method

1. Preheat a conventional oven to 200 °C. Wash the potatoes, cut them into wedges with the skin on and toss them in a tray with half the extra virgin olive oil, half the lemon juice, the dried oregano and salt.
2. Roast the potatoes for 35 minutes, turning halfway, until golden outside and soft inside.
3. Meanwhile cut the pork fillet into cubes of about 3 cm and marinate with the crushed garlic, remaining lemon juice, salt and black pepper. If using wooden skewers, soak them.
4. Deseed the green peppers and cut them into squares, and cut the red onion into wedges. Alternate pork, peppers and onion on the skewers and brush with the remaining oil.
5. For the last 12 minutes of the potatoes, cook the skewers on a hot grill or griddle over medium-high heat for 10–12 minutes, turning, until the pork is golden outside and just pink in the centre. Serve with the potatoes.