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Grilled Pork Tenderloin Kebabs

Learn the secrets to the juiciest kebabs! Tenderloin makes a kebab every bit as good as any other cut — the meat comes out juicy, soft, and tender. To avoid over-salting the pork, don't add salt to the marinade; salt it right on the grill instead. And to keep the meat from drying out, get your coals right: they should be glowing red-hot, so the kebabs cook in just 7–10 minutes and stay juicy and tender.

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Tenderloin kebab on the grill
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 17 g
Fats 33 % 9 g
Carbohydrates 4 % 1 g
158 kcal
GI: 100 / 0 / 0
    1. Rinse the meat under running water, pat it thoroughly dry with paper towels, and cut it into small, bite-sized pieces. Transfer the meat to a bowl. 2. Peel the onion, slice it into rings, and add it to the meat. 3. Add the spices and mayonnaise, then mix well with your hands, pressing lightly so the onion releases its juices. For the spices, go by your own taste or just use a ready-made kebab seasoning blend. 4. Cover the bowl with a lid or plastic wrap and refrigerate for six hours. The easiest approach is to prep it in the evening and let the meat marinate overnight. 5. When the time's up, thread the meat onto skewers — you won't need the onion anymore. Set the skewers over well-heated coals, watching that no flames flare up, and douse them right away if they do. 6. Once the bottom is browned, salt the meat, flip it, and salt the other side. Over hot enough coals, the kebabs cook in about 7–10 minutes. Don't grill pork any longer, or it'll dry out — it should stay juicy and tender. Serve the kebabs with a fresh vegetable salad. Grilled vegetables are great too, or you can simply serve them with freshly sliced onion and plenty of fresh herbs. Don't forget a tasty dipping sauce — a spicy tomato sauce pairs beautifully with meat cooked over coals. Enjoy, and treat your friends! Have a great time outdoors!

Caloric content of the products possible in the composition of the dish

  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pork tenderloin - 142  kcal/100g

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