Espresso and Lime

Greek Souvlaki
11 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. 
2 Cut the pork tenderloin into 1 inch pieces and lightly pound each piece with a meat tenderizer and transfer into a large bowl 
3 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
4 Add the seasoning mixture and mix until evenly distributed 
5 Let the pork marinade at room temperature for 60 minutes or chill for up to 12 hours 
6 Thread the marinaded pieces of pork onto soaked bamboo skewers or metal skewers 
7 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 
Assembly
9 Pull the souvlaki off of the skewers and serve in a pita with thinly sliced tomatoes, red onions, tzatziki and some crumbled feta
10 Enjoy!