To be honest, I’m a little overstuffed with meat these days. I don’t eat it very often, but I had it every day while on vacation, so posting this recipe seems strange.
As I previously stated, I have drastically reduced my meat consumption in recent months because my body does not crave it: it craves green vegetables and fish, but not meat. Or, at the very least, not as frequently as I used to. That is not to say that once a week or every two weeks I don’t feel like it, and when I do, this is one of my favorite recipes for adding a unique twist to a dish.
- 3 pork tenderloins
- 2 cloves of garlic
- 2 lemons
- 1 glass of white wine
- ½ glass of white wine vinegar
- 1 glass of olive oil
- 1 tablespoon of salt
- 1 tablespoon minced fresh mint
- ½ tablespoon fresh oregano, minced
- 1 tablespoon of black peppercorns
- To make the skewer, cut the sirloins into cubes.
- Put the garlic, peeled and cut into slices, the squeezed lemons, the white wine, the vinegar, the oil, the salt, and the fresh herbs in a mixing bowl.
- Crush the peppercorns with a large, flat knife to release more of their aroma. Place them in the container.
- Add the meat and let it marinate for at least 4 hours. The lemon juice and vinegar will not only add flavor to the meat, but will also cook it.
- Thread the meat onto toothpicks and keep the maceration liquid aside.
- Set an iron over high heat and begin making the skewers, turning them so that they are even on all sides and watering them with the marinating liquid.
- Soak the skewer sticks in cold water for 30 minutes before making the meat, so they absorb moisture and do not burn.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 627Total Fat 57gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 47gCholesterol 47mgSodium 1631mgCarbohydrates 7gFiber 2gSugar 1gProtein 17g