Pork Tenderloin Skewers
The onions in this recipe makes the lean, vitamin B-rich meat tender and spicy while also helping to stimulate the metabolism.
When you marinate, the longer, the better! This recipe is even better if you allow the pork to marinate in the refrigerator overnight.
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 3 onions
- 3 garlic cloves
- salt
- freshly ground peppers
- 2 tsps ground paprika (hot)
- 1 Tbsp Canola oil
- ¾ cup mineral water (carbonated, or sparkling water)
- 14 ozs Pork
- 1 small red chili pepper
- 3 ripe Beefsteak tomato (each about 5 ounces)
- 2 Tbsps Ketchup (homemade or prepared)
- 1 Tbsp balsamic vinegar
- 2 green Bell pepper (each about 6-7 ounces)
- 2 scallions
Preparation steps
Peel onions, cut into large cubes and press through a garlic press into a bowl.
Peel garlic cloves and press into the bowl. Season well with salt, pepper and paprika. Add canola oil and mineral water, stirring with a whisk.
Rinse pork, pat dry and cut into thin slices. Toss with the onion mixture, cover with plastic wrap and let marinate about 4 hours in the refrigerator.
Meanwhile, brush off chile pepper, cut in half, rinse and chop very fine.
Cover the tomatoes with boiling water and leave for 1-2 minutes. Rinse under cold water and remove the skins.
Halve tomatoes and coarsely chop, add to a bowl with the chopped chile pepper and mash coarsely with an immersion blender. Stir in ketchup and balsamic vinegar. Season with salt and pepper. Cover with plastic wrap and refrigerate.
Halve bell peppers, remove seeds, rinse and cut into approximately 3/4 inch cubes.
Take pork from the marinade, drain and spear alternately with bell pepper pieces on 4 long skewers. Cook on the hot grill, turning often, about 12 minutes.
Stir the spicy tomato sauce well. Trim the scallions, rinse and slice into very thin rings. Sprinkle over the sauce and serve with the skewers.