Pork Tenderloin Kebabs

For barbecue, usually take the neck. But from the tenderloin, you get an equally tasty shish kebab.

Summary

Ingredients

• Pork tenderloin – 300 g
• Cherry tomatoes – 9 pcs.
• Salt – 0.5 teaspoon
• Ground black pepper – 0.25 teaspoon
• Greens – 0.5 bunch
• Lemon – 0.5 pcs.
• Vegetable oil – 1-2 tbsp

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Instructions

1. Slice 300 g pork tenderloin across the grain into 1 cm medallions, then cut each medallion into strips roughly 2 cm wide. Season evenly with 0.5 tsp salt and 0.25 tsp ground black pepper.
2. Wash and finely chop 0.5 bunch of fresh herbs (parsley, dill, or a mix). Slice 0.5 lemon into thin half-moons.
3. In a bowl, combine the pork, lemon slices, chopped herbs, and 1–2 tbsp vegetable oil. Toss gently to coat. Cover and marinate in the fridge for 1–2 hours (or up to 4 hours) — do not leave raw pork at room temperature.
4. Prepare a charcoal grill for medium-high heat — the coals should be glowing red with a light ash coating. If using wooden skewers, soak them in water for 30 min.
5. Thread the pork strips onto skewers in an S-shape, slipping a cherry tomato between every 2–3 pieces of meat (9 tomatoes total). Shake off any excess marinade.
6. Grill the kebabs over the coals for 10–12 min, turning every 2–3 min, until the pork is golden with light char marks and cooked through (internal temperature 63 °C / 145 °F). Let rest 3 min before serving.

Tenderloin kebab is ready.

Enjoy your meal!