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Ingredients
Grilled Pork and Zucchini Skewers with Apricot-Ginger Compote
- Ingredients
- 400 grams Pork tenderloin
- 400 grams small Zucchini
- 1 bunch scallions
- 2 tsps chopped rosemary
- 4 Tbsps olive oil (plus more for the grill grates)
- 300 ripe Apricot
- 1 pc ginger (2 cm)
- 1 garlic clove
- 2 Tbsps honey
- 1 tsp Curry powder
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 3 Tbsps Sesame seeds
- 4 Wooden skewers
Rinse the meat, pat dry and cut into large, bite-size cubes. Rinse the zucchini and cut into 1 cm (approximately 1/2-inch) thick slices. Rinse the scallions. Chop the dark green parts and set aside. Cut the white and light green parts into 4 cm (approxiamtely 2-inch) long pieces and alternately thread on skewers with the meat and zucchini. In a bowl, stir together the oil and 1 teaspoon rosemary and brush on the meat and zucchini skewers.
Heat the grill to medium and lightly oil the grates. Risne the apricots, halve and remove the pits and coarsely chop. Ginger and garlic, peel and finely chop. Put everything in a pot and simmer with the honey, curry and the remaining rosemary until the apricots are soft and the sauce is lightly thickened, about 10 minutes. Stir in vinegar, season with salt and pepper and let cool. Place the skewers on the grill and cook, turning until the meat is cooked through, about 10 minutes. Sprinkle with salt, pepper and and sesame seeds. Stir some of the scallion greens into the apricot sauce and serve with the skewers.
(Percentage of daily recommendation)
| Calorie | 1,945 cal. | (93 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 335 g | (223 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 61.7 g | (206 %) |