Pork tenderloin skewers with wild garlic chimichurri

Pork tenderloin skewers with wild garlic chimichurri

Based on 9 ratings
In app
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 👌
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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)

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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

Cal725
Fat48 g
Protein73 g
Carb0 g
  • 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!

  • Enjoy your meal!

    Pork tenderloin skewers with wild garlic chimichurri

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