Fun Fact: were you aware that “souvlaki” refers to the skewers “souvla” used to hold the marinated meat?
I was not, and now, I just do not feel right calling one of my fave (and easiest) dinners souvlaki. *SIGH* Accuracy is hard.
ANYwho, one of the markets I go to used to have these incredibly good pork tenderloin tip ends for about $10 for four pieces (those are two in the image to the left). They were out of stock for a while, and just recently, I
lucked into a package ($15, now) and, with some fortuitous warm weather, got my husband to fire up the grill.
Note: if you can’t find tenderloin tip ends, must any cut of pork will work.
INGREDIENTS
•Boneless pork tenderloin tip ends
•Italian or Greek dressing/marinade mix
•1 cup canola oil*
•1/2 cup vinegar
*The package specifies olive oil, but if I use that, the marinade will turn into a solid block in the fridge. If you want to use olive oil, cut back to 1/2 cup and top it off with 1/2 cup of canola oil.
That’s it! How is that for a simple recipe?
I use a local powdered dressing mix that is gluten free, no MSG or refined sugars, and even Keto and Atkins friendly (so, bonus!), but you can use a bottle of your own fave.
Add the pork to a gallon-sized zipper bag, then pour the prepared dressing mix over to cover. Close the bag and arrange the pork in a single layer on a rimmed plate (for to catch any drippages). Give the bag a flip or two, just to evenly cover the meat, then stash in 
the fridge for a few hours or, always more better, overnight, giving the bag a flip or two when you think to.
Remove the pork from the fridge and allow to come to room temperature about an hour before you plan to grill it.
Note: these tenderloin tip ends are wicked thick, so you should plan on about an hour on the grill. If you use thinner cuts, or actually go the Souvlaki route, your cooking times will vary.
Remove from the grill, cover, and allow to rest for ten minutes before slicing.
Oh! So good! Especially with a drizzle of Arby’s Sauce.