My Mom always cooked healthy. Greek food lends itself to cooking healthy.
Cat Cora

Well, not really, but what a fine day for grilling his pork Souvlaki recipes and serving “Mike’s mom’s Greek salad,” Mike Symon is “The I Heart Cooking Club’s” new guest chef. With so many of his recipes it was hard to choose, but grilling out seemed appropriate with an abundance of sunshine and comfortable temperatures to cook by while sipping a nice glass of Prosecco…

I had a nice herb and garlic-seasoned pork tenderloin to which I added oregano, jalapeno, lemon juice, and EVOO. I cut the pork into 1-1 1/2 cubes, added them to the marinade, refrigerated for a few hours, and prepared a sous vide bath for the pork. Sous vide for 2 hours at 135°. Skewer the pork chunks and finish the kabobs on the grill… serve alongside his mom’s Greek salad.

I also made Simon’s mom’s Greek salad and added a sprinkle of Greek seasoning for a burst of flavor. We just loved the honeyed apricot sauce…

Ingredients For the Souvlaki slightly adapted:

2 shallots, minced
2 tablespoons chopped fresh oregano
1 jalapeno pepper, seeded and minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
2 pounds pork tenderloin, trimmed and cut into 1 1/2-to-2-inch chunks

For the Apricots:
Juice of 3 limes
3/4 cup dry rose or white wine
1/4 cup honey
1 shallot, minced
12 plump dried apricots
1 tablespoon chopped fresh mint
Sprinkles of Greek seasoning to finish
1 tablespoon pine nuts, toasted

Greek yogurt, for serving

1. Prepare the souvlaki: Combine the shallots, garlic, oregano, jalapeno, lemon juice, and olive oil in a large resealable plastic bag. Add the pork, turn to coat, and refrigerate for at least 3 hours or overnight.
2. Soak 12 to 16 wooden skewers in water, for at least 20 minutes. Meanwhile, make the honeyed apricots: Bring the lime juice, wine, honey, and shallot to a simmer in a small saucepan over medium heat. Add the apricots and cook until the mixture is syrupy about 12 minutes.
3. Preheat a grill or grill pan to medium. Remove the pork from the marinade and thread 2 pieces onto each skewer. Grill until cooked through, 3 to 5 minutes per side.
4. Fold the mint and pine nuts into the apricot mixture. Serve the souvlaki with a dollop of yogurt and the apricot mixture.

Link to a great make-ahead dinner:

https://www.foodnetwork.com/recipes/michael-symon/pork-souvlaki-with-honeyed-apricots-recipe-1972996