• 1 1/2 pounds of pork loin

• 3 Tablespoons of white wine vinegar

• 5 Tablespoons extra virgin olive oil

• 1 teaspoon of Dijon mustard

• 1 Tablespoons of “Greek Lemon Potato Seasoning Blend”

• 1 medium red onion

• Neutral oil or Non-stick spray

• 1 medium lemon

1. Prepare the tenderloin: Use paper towels to grab the silver skin and pull it away from the tenderloin. With a small knife and trim off any big pieces of fat. Slice the meat into 1” slices and then 1” cubes.

2. Prepare the red onions by peeling and slices into ring slices. Set aside

3. Make the marinade. In a zip lock bag (or large bowl) combine the vinegar, olive oil, seasoning, dijon mustard and let marinade in the refrigerator for at least 2 hours.

4. Heat your flat griddle or skillet on medium heat. Add meat mixture and grill 4 minutes on one side. Turn and cook another 4 minutes on the other side until the meat reaches an internal temperature of 140 degrees F.

5. Set meat aside to rest. Squeeze half the lemon over the meat and toss.

6. While meat is resting add onions to the pan and cook until tender. (we add a tablespoon of water on the grill to release some of the goodies from the bottom of the pan.

7. We serve over a sauce of plain Greek yogurt, with minced cilantro and the juice of the other half of lemon. Top the meat with caramelized onions.

Ingredients