Skewers of pork tenderloin in pitta bread with salad

50 min
Type of dish: Meats, Main course, Salads
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pork tenderloin 0.75 kg
Courgette 0.2 kg
Tomate cherry de colores 0.2 kg
Pineapple in syrup 0.25 kg
lettuce assortment (mesclun) 0.25 kg
Cherry tomato 0.125 kg
Manzana golden ultracongelada cubos 0.15 kg
Pan de pita precocido 0.5 kg
Brown stock 0.05 l
Margarine 0.025 kg
Sugar 0.025 kg
Reineta apple 0.5 kg
See Recipe
Onion 0.005 kg
Carrots 0.003 kg
Green leek 0.03 ud
Bones 0.015 kg
Red wine 0.003 l
Water 0.05 l
Elaboration

For the skewers:

  • Cut the pork tenderloin in cubes (150 g for each portion).
  • Skewer the pork meat alternating with th cherry tomato, courgette and pineapple cubes.

Garnishes:

  • For the pitta bread:
    • Cook the bread in the oven, previously precooked.
  • For the salad:
    • Prepare the salad with the lettuce mezclum, the cherry tomato cut into half, and the apple cut into cubes.

For the sauce:

  • Caramelise some apple cubes with butter and sugar, cover with reduced brown stock and blend until it becomes a thin sauce. Adjust to taste.

SETTING-UP

  • Cook the skewers on the griddle or char-grilled. 2 for each portion. Alternativley finish cooking in the oven.
  • Place the skewers on a plate and add the apple juice. Accompany with the bread and the salad.
Nutritional information (1 portion)
Energy
630.81
kcal
Carbohydrates
79.12
g
Proteins
41.73
g
Lipids
13.77
g
Fiber 7.51 g
Saturates 4.2 g
Monounsaturated fatty acids 4.64 g
Polyunsaturated fatty acids 2.69 g
Cholesterol 113.75 mg
Calcium 68.78 mg
Iron 3.11 mg
Zinc 2.86 mg
Vitamin A 141.68 ug
Vitamin C 42.38 g
Folic acid 80.6 ug
Salt (Sodium) 203.09 mg
Sugars 31.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.