Espresso and Lime

0 Add a teaspoon of whole peppercorns into a mortar and crush until fine. Add 2 teaspoons of sea salt and crush until incorporated into the peppercorns. Add 2 teaspoons of dried Greek oregano, 1 teaspoon of rosemary and 1 teaspoon of paprika and crush until completely combined. Set aside for now. 
1 Cut the pork tenderloin into 1 inch pieces and lightly pound each piece with a meat tenderizer and transfer into a large bowl 
2 Add 1/3 cup of a neutral oil, a tablespoon of dijon mustard, 4 cloves of finely minced garlic, 2 tablespoons of red wine vinegar, 2 tablespoons of lemon juice and 1 tablespoon of dijon mustard and massage until all of the pork is coated
3 Add the seasoning mixture and mix until evenly distributed 
4 Let the pork marinade at room temperature for 60 minutes or chill for up to 12 hours 
5 Thread the marinaded pieces of pork onto soaked bamboo skewers or metal skewers 
6 Grill over medium to medium high heat for 3-4 minutes per side until caramelized on the outside and cooked through with an internal temperature of 145 degrees 
7 Serve with sliced tomatoes, red onions, lemon wedges and tzatziki sauce