Name Barbecued Pork Fillet


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* 625 g (1 1/4 lb) pork tenderloin fillet, cubed
* 1 green pepper, cored, deseeded and cut into squares
* 200 g (7 oz) canned pineapple chunks, drained
* 4 tomatoes

Oriental marinade:
* 4 tablespoons soy sauce
* 4 tablespoons sherry
* 2 tablespoons clear honey
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 4 tablespoons cold tea
* 1 garlic clove, crushed

1. Put the pork, green pepper and pineapple in a shallow dish. Mix together the ingredients for the oriental marinade and pour over the top. Turn the pork mixture in the marinade to coat it evenly. Cover and leave to marinate in the refrigerator for 2 hours.
2. Thread the pork, green pepper and pineapple alternately on to 8 skewers, leaving space for a whole tomato at the end. Grill the kebabs over the medium-hot coals on a preheated barbecue for about 20 minutes, turning them occasionally and brushing with the marinade from time to time. Place the tomatoes on the ends of the skewers for the last 5 minutes of grilling time.
3. Serve the pork kebabs with some boiled rice and a crisp green salad.

Serves: 4

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