Directions

• Prepare the pork by removing any silver skin from the tenderloin and trim off any large pieces of fat
• Slice the tenderloin first into medallions, about 1" thick, then slice the medallions into bite-sized cubes, about ½ the original medallion size
• In a large bowl or Ziploc bag, whisk together the white wine vinegar, olive oil, garlic cloves, mustard, oregano, rosemary, paprika, and black pepper, then add the pork and toss well to combine
• Cover or seal and refrigerate for at least two hours; if you have the time, allow the meat to marinate overnight (during that time the color of the meat will get lighter, because of the vinegar)
• Remove the pork from the refrigerator about 30 minutes before you are ready to cook; if you are using wooden skewers, soak them in water for 30-40 minutes so they do not burn on the grill (if you are using metal skewers, skip that step)
• Slice the onion into quarters and pull apart the layers, the thread the marinated pork through the skewers, alternating with red onion pieces
• Season the meat with the sea salt and brush everything with the remaining marinade; grill for about 4 minutes per side, turning to ensure a nice color on all sides (when the meat is done it should have solid grill marks and an internal temperature of 145 degrees)
• Remove the skewers from the grill and place them on a serving platter; cover loosely with foil and allow them to rest for 4-5 minutes
• Slice the lemon in half and squeeze on some fresh lemon juice