Lunch/Dinner
Smokey Pork Grills
Description
This is great way to use any pork cut, as long as you have small sliced disks of meat, flatten them out with a rolling pin/tenderiser and this will make sure the smokey flavour is added to by a glorious crispiness when cooked. I have used these grills as part of kebabs, sandwich fillings, salads and on top of some smokey beans too. The pork tenderloin is a great, cheap cut for this recipe if you have lots of mouths to feed and has a low fat content.
Recipe & Instructions
- 1 piece of pork tenderloin (roughly 450g)
- 1 tsp garlic salt
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 1/2 tsp dried rosemary
- 1/2 tsp dried marjoram or oregano
- 1/2 tsp ground cumin
- 1/2 tsp mustard seeds
- 1 tbsp olive oil
Slice the tenderloin in to thin pieces and then flatten each piece out further between clingfilm, using a rolling pin or something else you can bash hard with. When all the piece are thin, place in a non-metallic bowl. Use a pestle and mortar or just mix with a spoon, pressing down hard on to the larger spices to crush lightly, mix all the spices. Add the olive oil to the pork and mix thoroughly until coated. Sprinkle over the spice mix and massage in to all the pieces. Leave for at least 1 hour, covered in the fridge or preferably 3-4 hours to get the flavours really working in to the meat.
When ready to eat, heat a griddle pan, BBQ, or grill. Cook the pieces over a high heat (you may need to do this in batches) until seared, crispy and cooked through.
I have served these with corn crusted sweet potato fries, BBQ sauce, sweetcorn and green salad for a truly American inspired summer dish. These meat pieces are so full of flavour and can be used in so many ways. Thread them on to skewers with peppers for kebabs, add to flat breads or eat with salads...the imagination is a wonderful thing.
Nutritional Value
Calories Per Serving of the Pork 149
Carbohydrate 2.2g
Protein 21.7g
Fat 6.1g