Pork tenderloin skewers with wild garlic chimichurri
Ingredients
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Utensils
pot (small), bowl (large), food processor, slotted spoon, paper towels, cutting board, knife, skewer, grill pan, tongs, aluminum foil
Nutrition per serving
Step 1/4
- 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
- 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
- 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
- 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!
Enjoy your meal!