Episode 12 Kontosouvli

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021


Needed for this Recipe:

Sunshine Coast Olive Oil Co. Greek Oregano Olive Oil 



2 Kg Pork Tenderloin

1 Pkg Bacon

1 x Red, Green & Orange Pepper

3 Tbs Pepper

1 Tbs Sage

1 Tbs Savory Sarriette

3 Tbs Salt

2 Tbs Oregano

1 Tbs Smoked Paprika

1 Tsp Cumin

1 Tbs Oregano Olive Oil + 1 Tbs

3 Tbs Yellow Mustard + 3 Tbs

3 Cloves Garlic

2 Roasted Red Peppers

2 Tbs White Wine

½ Lemon

1 Can of Beer



Cut your pork tenderloin in inch thick medallions, cut bacon slices in half, and cut peppers. Put cut tenderloin in a bowl, season with pepper, sage, sarriette, salt, oregano, smoked paprika, cumin, 1 Tbs Olive Oil and 3 Tbs Yellow mustard. Massage spices into meat for 1 minute. In a food processor, blend onion, garlic, 1 tbs olive oil, 3 tbs yellow mustard and roasted red pepper. Add to tenderloin and massage for 1 minute. Add white wine and mix in. Cover and let marinade for 1 hour in the fridge. Take out your skewer, clean it with half a lemon. Put all your marinated tenderloin, bacon and peppers on the skewer, in that order. Take to the BBQ (preheated to 250 C), put on rotisserie and start it rotating. Pour beer into a metal bow and place on the BBQ to add moisture to the meat. Cook at 250C for 10 minutes, then lower temp to 225 C and cook for 45 minutes. Remove from skewer and serve.