Skewers of pork tenderloin in pitta bread with salad

50 min
Type of dish: Salads, Meats, Main course
Temperature: Hot
Seasonal period: All year
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 0.15 kg
Pineapple in syrup 0.25 kg
lettuce assortment (mesclun) 0.1 kg
Cherry tomato 0.1 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
Powdered vegetable stock 0.003 kg
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
616.57
kcal
Carbohydrates
77.38
g
Proteins
40.96
g
Lipids
13.54
g
Sugars 29.78 g
Salt (Sodium) 437.24 mg
Folic acid 42.43 ug
Vitamin C 35.0 g
Vitamin A 113.99 ug
Zinc 2.75 mg
Iron 2.83 mg
Calcium 47.2 mg
Cholesterol 113.75 mg
Polyunsaturated fatty acids 2.62 g
Monounsaturated fatty acids 4.63 g
Saturates 4.17 g
Fiber 6.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.