Pork tenderloin skewers with wild garlic chimichurri

Step 1/4

• 20 g wild garlic
• 20 g parsley
• 10 g cilantro
• 1 chili
• 2 tbsp lime juice
• 5 tbsp olive oil
• salt
• pepper

• pot (small)
• bowl (large)
• food processor
• slotted spoon

Bring a small pot of water to a boil and place a bowl of cold water next to it. Blanch the wild garlic in boiling water for approx. 1 min., transferring it directly to the cold water to cool afterwards. In a food processor, add blanched wild garlic, parsley, cilantro, chili, some lime juice, some olive oil, salt and pepper, and blend to a thick sauce.

Step 2/4

• 450 g pork tenderloin
• 5 shallots
• 4 slices bacon

• paper towels
• cutting board
• knife
• skewer

Pat the pork tenderloin dry with paper towels and cut into chunks. Peel and halve the shallots. Skewer the pork, shallots, and bacon and season with salt.

Step 3/4

• 8 cherry tomatoes
• vegetable oil (for frying)

• grill pan
• tongs
• aluminum foil

Heat vegetable oil in a grill pan over medium-high heat. Grill the skewers on each side for approx. 2 min. Pack in aluminum foil and let skewers rest for approx. 5 min. In the meantime, add the cherry tomatoes with some oil to the grill pan, and season with salt and pepper. Grill just until they start to burst.

Step 4/4

• 1 tbsp olive oil
• 1 tbsp lime juice
• 75 g baby leaf lettuce
• sugar

Mix remaining lime juice, remaining olive oil, salt, and sugar in a small bowl. Add baby leaf lettuce to a large bowl and add the dressing, tossing to combine. Serve pork skewers with wild garlic chimichurri and salad. Enjoy!

Enjoy your meal!