Skewers of pork tenderloin marinated in teriyaki sauce with bacon, pineapple, bell pepper, and onion.
Ingredients
- 2 pork tenderloins
- 400 g smoked bacon (thick slices)
- Salt, pepper
- 80 ml teriyaki marinade sauce
- 1 teaspoon honey or maple syrup
- 2 teaspoons lemon juice
- 1 bell pepper
- 1 red onion
- 1 small pineapple
- Skewer sticks
Preparation
- Rinse the pork tenderloin, pat it dry, remove the white membrane from the outer side of the meat. Cut into slices about 2 cm thick and then cut each slice in half. Season with salt and pepper.
- In a bowl, combine teriyaki marinade sauce, honey or maple syrup, and lemon juice. Add half of the mixture to the meat and mix well, set aside to marinate for about 1 – 3 hours (if time permits).
- Cut the bacon slices into pieces about 3 cm long. Cut the pineapple into 4 quarters, trim off the skin, and remove the tough core. Dice the flesh into slightly larger cubes. Cut the bell pepper in half, remove the seeds, and cut into 2 cm pieces. Peel and chop the onion into pieces of similar size.
- Use the remaining marinade to coat the prepared ingredients.
- Thread all the ingredients onto skewer sticks, trying to place the meat between two pieces of bacon. Grill on a barbecue or bake in the oven: arrange the skewers on a rack in the oven preheated to 220 degrees Celsius for 20 minutes.
- Place a baking sheet on a lower rack about 20 cm below the rack with the skewers (this will collect the juices from the skewers). At the beginning of baking, you can drizzle the skewers with the remaining marinade if you have any.
- Remove the skewers from the oven, place them on a platter, and drizzle with the juices collected from baking on the baking sheet. The skewers can be reheated the next day using the baking juices.
