Ingredients for 4 people:
400 g pork tenderloin
1 lemon (untreated)
1 tablespoon olive oil
½ bunch oregano
pepper
1 zucchini
100 g cherry tomatoes
Salt
For the apricot chutney:
500 g apricots
5 onions
1 tbsp oil
1 tsp. mustard seeds
6-8 tbsp white wine vinegar
4 tbsp water
75 g sugar
2 tbsp. sweet and sour chili sauce
salt, pepper
Preparation:
1. Cut pork tenderloin into bite-sized cubes. Grate lemon, squeeze out juice. Mix half of the lemon grating and juice with the olive oil. Chop oregano and mix into marinade. Season to taste with pepper. Rub the meat vigorously with the marinade and leave it covered for about 1 hour.
2. In the meantime, for the chutney, cut apricots crosswise, scald for 2-3 minutes in boiling water. Rinse with cold water and skin. Cut the apricots halve, core and coarsely chop the apricots. Peel onions and cut into wedges. Heat oil in a pot. Sauté onions and apricots for about 5 minutes. Add mustard seeds, vinegar, remaining lemon rinds, water and sugar and cook until thick and creamy while stirring. Stir in chili sauce and season to taste with salt and pepper.
3. Cut the zucchini into bite-sized pieces. Put on skewers together with the meat and the tomatoes. Grill on hot charcoal all around for about 12-15 minutes, brushing with marinade. Season the skewers with salt and serve with the chutney.
Preparation time approx. 1 hour + 1 hour marinating time
Nutritional values per serving approx.:
Calories: 310
Joule: 1298
Protein: 24,6 g
Fat: 7,9 g
Carbohydrates: 33 g
(FoodCentrale by ddp images)
