Souvlaki and all the sauces

 Pork Souvlaki

2 pounds of pork tenderloins (2 "roasts")
Juice of one lemon
2 tbsp of red wine vinegar
1/4 cup of olive oil
1 red onion, chopped
4 cloves of garlic, chopped
1 tbsp of fresh oregano
Optional, tsp of greek blend of herbs

Slice pork into medallions.  Add into large baggie or tupperware or container.  Add rest of ingredients and stir to combine.  Let it marinate for a few hours.  If longer, omit the lemon/vingar and add an hour or so before cooking.  The lemon and vinegar will cook the pork and make it way too tangy if left on too long.

Onward to the sauces:

Tzatziki

1 cup of unflavored, plain greek yogurt. (Fage is a great one)
Juice of half of lemon
1 garlic clove, minced
1 tbsp of minced red onion (I save a bit when I am chopping the onion for the pork)
1/4 cup of diced cucumber
1 tsp of dill
Salt/Pepper to taste

Mix all the above in a container.  Cover and let it sit for a few hours in the refrigerator.  This can be made ahead of time.

Pickled cucumbers

1 cup of cucumbers, diced
1/4 cup of red wine vinegar
1 tbsp of dill
1 tsp of pickling spice
1 tsp of sugar
1 tsp of salt
Splash of water.

Add all the above in a shallow container to allow the cucumber to get a bit of the liquid.  Shake and let it marinate for a few hours.  This also can be made ahead of time.

Toum

5 garlic cloves, chopped
Juice of half of lemon
Tsp of salt
Pepper to taste
1/4 cup of egg white (I use the pasteurized eggbeaters egg white mix)
1 cup of oil (your choice, I use grapeseed)

In a blender, add garlic, lemon juice, salt, pepper and egg white.  Blend till foamy and combined well.  Scrape down and blend again on low.  Leave it on low, remove little lid from your blender lid to allow streaming in oil.  Stream in oil very slowly (a very very very slow drizzle)  It should whiten, thicken and then get almost to a mayo consistency.  Once all the oil is streamed in.  Add 2 tbsp of water while it's still on low to allow it to be pourable.  Turn off blender and pour into a container.  Let it marinate for a few hours and also can be made ahead of time.

Now all the sauces are made.  I also chop up tomatoes and lettuce.  I buy the mini pita breads or make it from this recipe: http://allrecipes.com/recipe/peppys-pita-bread/  I even used the flatbreads in a pinch as well.

Onward to the pork:

In a large saucepan over high heat, add the contents of the pork, marinade and all.  Cover and let it cook on high heat for a good 10 minutes to boil off any rawness from the marinade.  Uncover occasionally and stir.  Once the 10 minutes of high heat cooking, remove cover and let it cook over medium heat till marinade cooks off and the pork/onions get golden.  About 10 minutes.  Stir occasionally.

Then serve with all the sauces/suggestions above.