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Ingredientes
- 500g pork tenderloin cut into bite sized pieces
- 2 slices canned pineapple roughly crushed
- Melted butter for basting
- Lemon wedges for serving
- serving
- For the marinade:
- 1/2 onion (about 40g) quartered
- 2 tomatoes halved(150g)
- 4 garlic cloves skin on
- 1 tbsp a veg oil
- 4 dried Kashmiri chillies seeds left in
- 1/2 tsp ground cumin
- 1 tsp tamarind Paste
- 1/2 tsp cayenne pepper
- 3 tsp brown sugar
- Salt to taste
Direcciones
- Preheat oven 400. Pot 4-5 Skewers in water to soak
- Put pen in a bowl and add the crushed pineapple. Mix and set aside.
- Marinade:
- Put the onions tomatoes garlic and pull in a baking tray. Mix well and roast for 20-25 minutes until veg is slightly charred and garlic is soft.
- Meanwhile soak the dried Kashmiri chillies in warm water for 15 min.
- When the onions tomatoes and garlic are done and the chillies ate ready place then all in a blender along with the cumin tamarind paste cayenne sugar and salt. Blitz to a thick paste. Tip the mixture into a bowl add the pork and Mix well. Cover and Marinate couple hours Or overnight.
- When ready to cook great the grill to its highest setting.
- Thread the pork onto skewers and place on a wire rack. Grill 4-5 minutes on each side, Basting with butter.
- Serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 64 | 30% |
| Total Fat 7.21g | 9% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.11g | |
| Cholesterol 80mg | 27% |
| Sodium 74mg | 3% |
| Potassium 608mg | 17% |
| Total Carbs 10.53g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.96g | 5% |
| Protein 25.52g | 41% |
