Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) pork tenderloin, 1-inch cubes
- 10.6 oz (300 g) tomatoes, wedges
- 3.5 oz (100 g) red onion, thinly sliced
- 0.5 oz (15 g) parsley, chopped
- 0.5 US fl oz (15 ml) red wine vinegar
- 2.0 tsp (9 g) olive oil
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Heat a grill to medium-high. Toss pork with half the oil, half the salt and the pepper, then thread onto metal skewers.
- Grill for 10–16 minutes, turning frequently, until the meat reaches 145°F (63°C). Transfer to a clean plate and rest at least 3 minutes.
- Mix tomatoes, onion, parsley, vinegar, remaining oil and salt. Keep this salad separate from raw-meat utensils.
- Serve the rested pork with the salad.
Cook’s note: Lean tenderloin is used for convenience. Do not use the raw-meat plate for serving.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 357 kcal · Protein 40 g · Carbohydrates 11 g · Fat 17 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.