Pork tenderloin skewers with wild garlic chimichurri

Pork tenderloin skewers with wild garlic chimichurri

Based on 9 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Chimichurri is a green spicy sauce which is usually served with grilled meats or used as a marinade for chicken or fish. It is especially popular in Uruguay and Argentina, where it originates from."

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
450 g
pork tenderloin
20 g
wild garlic
20 g
parsley
10 g
cilantro
1
chili
3 tbsp
lime juice
6 tbsp
olive oil
5
shallots
4 slices
bacon
8
cherry tomatoes
75 g
baby leaf lettuce
salt
pepper
sugar
vegetable oil (for frying)
MetricImperial

Utensils

pot (small), bowl (large), food processor, slotted spoon, paper towels, cutting board, knife, skewer, grill pan, tongs, aluminum foil

How-To Videos

how-to-clean-dry-and-store-salad

How to clean, dry, and store salad

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-blanch

How to blanch

Nutrition per serving

Cal725
Protein73 g
Fat48 g
Carb0
  • Step 1/4

    Bring a small pot of water to a boil and place a bowl of cold water next to it. Blanch the wild garlic in boiling water for approx. 1 min., transferring it directly to the cold water to cool afterwards. In a food processor, add blanched wild garlic, parsley, cilantro, chili, some lime juice, some olive oil, salt and pepper,  and blend to a thick sauce.
    • 20 g wild garlic
    • 20 g parsley
    • 10 g cilantro
    • 1 chili
    • 2 tbsp lime juice
    • 5 tbsp olive oil
    • salt
    • pepper
    • pot (small)
    • bowl (large)
    • food processor
    • slotted spoon

    Bring a small pot of water to a boil and place a bowl of cold water next to it. Blanch the wild garlic in boiling water for approx. 1 min., transferring it directly to the cold water to cool afterwards. In a food processor, add blanched wild garlic, parsley, cilantro, chili, some lime juice, some olive oil, salt and pepper, and blend to a thick sauce.

  • Step 2/4

    Pat the pork tenderloin dry with paper towels and cut into chunks. Peel and halve the shallots. Skewer the pork, shallots, and bacon and season with salt.
    • 450 g pork tenderloin
    • 5 shallots
    • 4 slices bacon
    • paper towels
    • cutting board
    • knife
    • skewer

    Pat the pork tenderloin dry with paper towels and cut into chunks. Peel and halve the shallots. Skewer the pork, shallots, and bacon and season with salt.

  • Step 3/4

    Heat vegetable oil in a grill pan over medium-high heat. Grill the skewers on each side for approx. 2 min. Pack in aluminum foil and let skewers rest for approx. 5 min. In the meantime, add the cherry tomatoes with some oil to the grill pan, and season with salt and pepper. Grill just until they start to burst.
    • 8 cherry tomatoes
    • vegetable oil (for frying)
    • grill pan
    • tongs
    • aluminum foil

    Heat vegetable oil in a grill pan over medium-high heat. Grill the skewers on each side for approx. 2 min. Pack in aluminum foil and let skewers rest for approx. 5 min. In the meantime, add the cherry tomatoes with some oil to the grill pan, and season with salt and pepper. Grill just until they start to burst.

  • Step 4/4

    Mix remaining lime juice, remaining olive oil, salt, and sugar in a small bowl. Add baby leaf lettuce to a large bowl and add the dressing, tossing to combine. Serve pork skewers with wild garlic chimichurri and salad. Enjoy!
    • 1 tbsp olive oil
    • 1 tbsp lime juice
    • 75 g baby leaf lettuce
    • sugar

    Mix remaining lime juice, remaining olive oil, salt, and sugar in a small bowl. Add baby leaf lettuce to a large bowl and add the dressing, tossing to combine. Serve pork skewers with wild garlic chimichurri and salad. Enjoy!

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