Spanish · Dinner
Grilled Pork Skewers
Charred pork tenderloin skewers marinated in smoked paprika, garlic, sherry vinegar and olive oil, grilled over high heat and finished with lemon. Served over a cannellini bean and parsley salad for added protein and fibre, alongside blistered peppers and onion from the same skewers.
$5
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
58.4gProtein
18.1gFat
22.6gCarbs
4.9gSugar
8.1gFiber
676mgSodium
146mgChol
4.4gSat Fat
1350mgPotassium
115mgCalcium
5.4mgIron
1.1mcgVitamin B12
68mgVitamin C
Goes well with
Spanish lager (Cruzcampo or San Miguel)
local
Horchata de chufa
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut pork tenderloin into 1-inch cubes and toss with minced garlic, smoked paprika, sherry vinegar, olive oil, salt and pepper until evenly coated.
2
Marinate
Cover and chill the pork mixture in the refrigerator for 30 minutes so flavours penetrate the meat.
3
Build
Thread pork cubes onto a metal skewer, alternating with bell pepper and onion chunks.
4
Grill
Cook the skewer over high heat for 10–12 minutes, turning every 2–3 minutes, until pork is firm with no pink inside and charred in spots.
5
Toss
Combine the drained cannellini beans and chopped parsley with a squeeze of lemon juice in a small bowl.
6
Plate
Spoon the bean and parsley salad onto a plate, lay the grilled skewer on top, and serve with the remaining lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork tenderloin
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp2 tbsp olive oil
- 11 bell pepper
- 11 onion
- 7 oz100g, about 2/3 of a 15 oz can, drained cannellini beans
- 2 tbsp2 tbsp parsley
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
