Pork Skewers with Curried Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the yogurt dip
- 1 shallot
- 1 Apple
- 100 grams Leeks
- 1 Tbsp vegetable oil
- 2 tsps Curry powder
- ½ tsp ground Cumin
- 100 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 100 grams Natural yogurt
- salt
- cayenne pepper
- lemon juice
- 1 Tbsp finely chopped cilantro
- For the skewers
- 600 grams ready to cook Pork tenderloin (ready to cook)
- 12 slices Bacon
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
For the dip: Peel the scallion and chop finely. Rinse and dice the apple. Rinse and finely chop the leek. Heat the vegetable oil in a large pan and sauté the scallion, apple and leek until softened. Season with curry and cumin and stir in the vegetable broth and heavy cream. Puree the mixture with an immersion blender until smooth and creamy, then stir in the yogurt and season with salt, cayenne pepper and lemon juice. Transfer to a serving dish and garnish with chopped cilantro.
Rinse the pork, pat dry and cut into 12 equal medallions. Wrap each medallion with a slice of bacon and season with salt and pepper. Thread 2 medallions onto each wooden skewers.
Preheat the oven to 180°C (approximately 350°F). Heat the vegetable oil in a large skillet and sear the skewers for about 1-2 minutes on each side. Transfer to the oven to finish cooking for about 8-10 minutes.
Arrange the skewers on a large serving platter and serve with the curried yogurt dip.
