This recipe for a delicious marinated pork tenderloin kebabs with a cucumber carrot salad (prepared on the bbq) is a delicious holiday recipe. It's simple and easy to prepare
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A new recipe in our vacation special. Again with the use of the skottelbraai, bbq, or grill. With the summer temperatures rising again (we're in the top 10 of the hottest temperatures in July in the last 100 years), this is a very simple and light recipe to make (even if you're not on vacation).

I've split the salad recipe. One half I made with the dressing, the other half I made without. Children aren't always too fond of a dressing, but almost every kid loves carrots and cucumber. So the vitamins can come their way without the dressing!

Cut the meat into cubes of the same size. That way they will also be done at the same time and that makes this recipe much better.
In almost all marinades, also in this one, you will find an acid (like wine, vinegar, or orange juice). The sour will dissolve the connective tissue and therefore the meat becomes tender. The more connective tissue a piece of meat got the longer you have to marinate. In this case, we marinate for an hour.
To ensure that the satay stick doesn't burn during barbecuing, put the sticks for 1 hour in a container of water before use.
Most of the taste of a carrot is just below the skin. So scrape the carrot with a knife instead of slicing it. That way the flavor is much better.
Adding salt to vegetables removes moisture. This will give a more intense taste.

Pork tenderloin kebabs with a cucumber carrot salad on a plate

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📖 Recipe

Pork tenderloin kebabs with a cucumber carrot salad

This recipe for a delicious marinated pork tenderloin (prepared on the bbq) with a cucumber carrot salad is a delicious holiday recipe. It's simple and easy to prepare

5 of 2 votes

Printen Pin Recept

Prep Time: 5

Cook Time: 10

Mariante: 1

Total Time: 1 15

Course: Dinner

Cuisine: Other

Author: Andréa

Servings: 4 pesons

Author: Andréa

Equipment

Bbq or grill

Ingredients

Salad

3 carrots
1 tablespoon sea salt
3 tablespoons white vinegar
2 teaspoons sugar
1 head ice berg lettuce
1 cucumber

Pork tenderloin

500 grams pork tenderloin
3 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon sugar
3 tablespoons olive oil

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Pork tenderloin marinating

Mix for the marinade the soy sauce, vinegar, sugar, and olive oil.
Cut the pork tenderloin into ¾ x ¾ inch (1.5 x 1.5 cm) cubes and put the cubes into the marinade. Mix well and make sure the marinade is on all of the cubes.
Leave it for at least 1 hour in the refrigerator.
Take a stick and put the cubes on the stick. Put the sticks in the refrigerator until ready to use.

Salad preparation

In a small saucepan warm the vinegar slightly and whisk the sugar in. Let it cool down to room temperature.
Clean the carrots by scraping.
Cut the bottom and top of the carrot and slice au julienne.
Put the carrots in a colander and sprinkle with salt.
Mix well and leave for 10 minutes.
Meanwhile slice the cucumber au julienne and put in a bowl.
After 10 minutes rinse the carrots with water and dry well.
Add the carrot with the cucumber.
Pour the room temperature dressing over the cucumber carrot mixture. Keep it in the refrigerator until use.

Preparation

Heat the barbecue.
When ready put the kebabs on the grill.
Grill in 4 minutes the pork loin until they're done.
Meanwhile put a iceberg lettuce leave on each plate in a way you get a small bowl.
Put the salad on top.
Put the stick on the plate and serve with bread.

Notes

Cut the meat into cubes of the same size. That way they will also be done at the same time and that makes this recipe much better.
In almost all marinades, also in this one, you will find an acid (like wine, vinegar, or orange juice). The sour will dissolve the connective tissue and therefore the meat becomes tender. The more connective tissue a piece of meat got the longer you have to marinate. In this case, we marinate for an hour.
To ensure that the satay stick doesn't burn during barbecuing, put the sticks for 1 hour in a container of water before use.
Most of the taste of a carrot is just below the skin. So scrape the carrot with a knife instead of slicing it. That way the flavor is much better.
Adding salt to vegetables removes moisture. This will give a more intense taste.

Nutrition