Do not think it immodest, but today I will teach you how to cook the most correct and delicious pork tenderloin shashlik. Ideally, the classic version is a pork kebab made from the neck of the carcass. But do not rush to despair if you could not stock up on a pork neck. I can please the "owners" of the pork tenderloin! According to my recipe, kebabs are no less worthy. Do you have a barbecue meal planned? Guests will certainly appreciate all your efforts.

Read carefully and don't miss anything.

To make the right pork kebab, in addition to fresh and preferably homemade meat, you need the right marinade ingredients. Onions and tomatoes are ideal. You will also need a little kebab seasoning - for aroma, salt, mayonnaise or vinegar.

Cut well-chilled pork tenderloin into large pieces. Fold in a bowl that is suitable for the size.

Season the tenderloin with aromatic kebab spices, but do not salt. We will salt the pork already on the grill.

Stir the meat into the seasoning. Cut the pre-peeled onion into large half rings. Top the pork slices with onions.

Cut fresh tomatoes into two to three pieces, depending on the size of the vegetables. Keep in mind that the tomato slices will be skewered with the pork. Tomatoes should not be too soft and thin, otherwise, as they rotate, they will fall into your brazier. Add tomatoes to a bowl with kebabs and onions.

Apple cider vinegar, acetic acid, or mayonnaise are often used as an auxiliary ingredient in kebab marinade. With a strong desire or by conviction, these ingredients can not be added at all.

We are preparing a "hot" summer kebab, so I still marinate our tenderloin in mayonnaise. Sometimes I take acetic acid diluted with water in the proportion: 1 tsp. acid + 50 ml of water for 2 kg of meat.

Season the future kebab with mayonnaise.

Carefully not to crush the tomatoes, stir the marinated pork and leave in a cool place for 6 hours.

Place the marinated slices of tenderloin on skewers, alternating with tomato slices. Better to start with meat. Finish the skewer with it. If you leave a tomato on the edge, then there is a chance of losing it in the grill. Pieces need to be pushed along the fibers and tightly enough to each other.

Send kebabs over hot coals. Try to cover the entire space of the barbecue with skewers. This will keep the coals hot and cook the meat as quickly as you ever dreamed of.

As soon as the bottom of the kebab is covered with a light crust, salt the kebabs on top first. Turn the skewers over gently and season with salt. Don't be afraid to work with salt. Pork will not take too much in the process of frying, but if you add salt during pickling, as lazy people do (sometimes I also "sin" like that) or inexperienced kebab makers, then you can oversalt.

Cook pork tenderloin skewers for no more than 5-10 minutes, provided that the charcoal is good. You can check the heat of the coals in the most popular way - hold your palm close over the skewers. If the palm suffers, then the coals are worthless and they need to be inflated until red. Put out the fire with a pinch of salt. There is no need to flood the flame with water or beer, as many do. This loses the taste of meat and increases the frying time.

Pork tenderloin kebabs are ready!

We got juicy, aromatic, magically soft meat, which means: the picnic was a success! Eat with pleasure, but drink in moderation. You don't need to believe in fairy tales that vodka helps the fast digestion of meat kebabs.

The tenderloin is the most valuable part of the carcass flesh and is found in the upper back of the back. It is very gentle and soft, since it does not have any physical activity during the life of the animal. The very first question that comes to mind: is a pork tenderloin shish kebab made at all, because it will turn out to be completely dry without adipose tissue? Yes, you can. The kebab will turn out to be juicy and tasty if you choose the right marinade.

Quantity: 4-6 servings

Ingredients:

Pork tenderloin kebab recipe:

Slightly soften the ghee at room temperature, mix with the herbs of Provence.

Rub the tenderloin along the entire length first with salt and pepper, then brush with ghee with herbs, wrap tightly in plastic and leave to marinate for 2 hours at room temperature or up to 48 hours in the refrigerator.

Slice the tenderloin across into pieces 4-5 cm wide. String on two skewers at once, lying in parallel, so that the tenderloin retains its shape (move the pieces slightly apart).

Grill the tenderloin over charcoal, turning frequently, until golden brown, about 18 minutes. Put on a dish, leave to lie down, without removing from the skewers and covering with foil, 5 minutes. Remove from skewers and serve with sauce of your choice.

Recipe from the book "Everything about how delicious it is."

And if tomorrow is a war? God forbid, of course, what if? Mobilization and all that? Imagine, you are full of enemies and torture you in dungeons in the occupied territory.

- Speak, Russian Ivan, your main secret.

- I won't tell you, - you answer through clenched teeth, proudly raising your head.

The adversaries torture you and ask again:

- Open the same, Russian Ivan, your main secret.

And you would be glad to tell you something, because there is no urge to endure the pain of fierce, but you do not know what to tell the adversaries. Remember that you signed some papers at the institute at the military

department, and the secret was not enough to remember then. The enemies are torturing you, they are fierce.

And here's like a thunderbolt from a clear sky:

- I remembered, adversaries, I am our main secret. Remembered! And with the last bit of strength you tell them the secret of my marinade for beef kebab. Basurmans were delighted here. Well water was given to you, a cigarette, a hot dog.

- Go, - they say, - Russian Ivan, and tell your friends that we are not enemies, but as a sign of reconciliation we are turning the Kemsk volost and other disputed border territories back to you.

And you are returning to the location of your unit not as a vile traitor, but as a national hero who returned the land to the Motherland, mediocrely squandered by our rulers. And why, I do not mind. If only peace would reign in the whole world. We will think of a hundred more marinades for barbecue.

BEEF TENDERLOIN SHASHLIK RECIPE

NECESSARY:

600 g beef tenderloin
50 ml soy sauce
1 tsp classic Abkhaz adjika
1 tbsp. l. narsharab sauce (ready-made sweet sauce from pomegranate juice, usually sourced from Azerbaijan)
100 ml olive oil
1 onion
Sea salt

Crockery and utensils:

Brazier
4 skewers
Plastic pickling container

HOW TO COOK:

1. Cut the tenderloin into 16 equal pieces. Fold into container. Mix soy sauce, narsharab and adjika. Pour into a container. Stir in the meat. Pour olive oil on top. Now don't stir! The oil will provide us with tightness so that the meat does not give juice when it comes into contact with air.

2. Refrigerate container for several hours. Stir the contents of the container one hour before cooking.

3. Cut the onion (preferably red) into 4 parts. Pinch off four outer scales from each quarter.

4. String 4 pieces of meat on skewers, dividing them with onion scales. Fry until tender over hot coals. Turn over regularly and sprinkle with sea salt. Fried chanterelles are good for garnish.

BY THE WAY: nowadays it is customary to call almost any spicy seasoning adjika. You've probably seen the market sells liquid, bright red tomato sauce with tomato seeds floating in it. Traders claim that this is adjika. So, it is absolutely not suitable for our marinade. We take a real - thick, brown, very spicy and salty aromatic seasoning, sold in small glass jars. We carefully read the manufacturer's address on the label, it should clearly say - Abkhazia.

The recipe for an unusual barbecue from the chef! Watch the video:

• beef tenderloin - 1 kg;
• onions - 350 g;
• olive oil - 3 tablespoons;
• garlic - 1 clove;
• bay leaf - 1 leaf;
• ground black pepper - to taste;
• salt to taste;
• rosemary - 1 sprig.

How to cook

Meat wash. Cut the films with a sharp knife. Cut into pieces the size of a matchbox. The meat is so tender that a sharp knife seems to cut soft butter. This process is already a pleasure. Place the pieces of meat in a pickling container.

For marinade onions peel and cut into rings. Tooth garlic peel and chop finely with a knife. Bay leaf crumble finely in hand. It is advisable to use black pepper peas, which should be crushed in a mortar. Add all this to the meat. Pour in olive oil. Only Do not add salt yet!

Stir the meat and spices thoroughly. Stir for 5-10 minutes, applying force. Try to press the onion and olive oil into the meat.

If the tenderloin is from an old animal, then you can add a little mineral water. Add enough so that the mineral water is absorbed into the meat while stirring, but at the same time does not remain at the bottom of the container. Added a little mineral water - prevented. More mineral water - again kneading. This is how the meat stopped absorbing - stop pouring mineral water. Now, only to interfere intensely.

We put the meat to marinate under oppression in a cool place. In cool spring or autumn, it is enough to leave the meat in the shade. In the summer, put it in the cellar or refrigerator. It is enough to marinate the tenderloin of a young animal for 30 minutes - 1 hour; old - 2-3 hours.

Now the coals are almost ready. Now we salt the meat, mix and string on skewers. Without onion. The onion can be skewered on a separate skewer. Unless the onion broke during the powerful kneading process.

If you add salt at the very beginning, then the meat will lose a little juice and will be a little drier. Shish kebab is, first of all, juicy soft meat. Some string meat on skewers and only then salt it. Others salt ready-made kebabs. Try this and that.

Here the coals are slightly covered with white ash. Brush away the ashes, fan the heat, throw them on the coals sprig of rosemary for flavor and immediately place the skewers on the grill. We are not distracted, we are not going anywhere. We follow and constantly rotate. It should not burn and brown. There is no fat in the tenderloin, so there is no need to water the coals.

Readiness is determined empirically, namely by the absence of blood inside the pieces. Here you need to train your eye or fill your hand. To check, cut a piece with a knife. As soon as you see clear juice inside, you're done. Beef can be eaten with blood. Therefore, it is better not to hold a little than to overexpose.

Serve shish kebab with vegetables and herbs. And there are no restrictions on drinks. Have a great outdoor recreation!

PS: Recently I discovered another option for making shish kebabs from tenderloin. As usual, we clean the meat from the films, cut it into pieces. Salt and pepper to taste. And add about 2 tablespoons of olive oil per kilogram of meat. Mix thoroughly and marinate for 2-3 hours. You should definitely try it.

Description

Tenderloin kebab it turns out to be low-calorie, but this makes it no less tasty and juicy. Adherents of dietary food can also afford to enjoy incredibly aromatic and rich meat, because the calorie content of such a dish is about 150 kcal per 100 g of the finished product. Now you can open the spring season simply, without worrying about your figure!

The tenderloin is the dorsal portion of the carcass that sits above the kidneys and is the laziest muscle tissue. A simple and quick recipe for this delicious and juicy kebab can be made from both pork, beef or veal fillet. This tender piece of meat at home can be cooked both on charcoal and in the oven, with the difference that beef kebab will be slightly drier than pork. Therefore, a marinade with the addition of vegetable oils is used for beef tenderloin.

By the way, it is also necessary to add vegetable oil to our pork tenderloin kebab, preferably refined olive or sunflower oil. In addition to oil, you will need dry white wine and absolutely any soy sauce for cooking. But, despite the abundance of liquid ingredients, such a kebab will be cooked without pickling, so you can cook it yourself in a matter of minutes!

A simple and juicy pork tenderloin skewer is not infused in the marinade, but quickly enveloped in it and immediately strung on skewers and cooked within a few minutes if the pieces are small.

In more detail about how to marinate, or rather, prepare meat for charcoal cooking, our simple step-by-step photo recipe below will tell you.

Ingredients

• 
  (tenderloin, 2 pcs.)
• 
  (0.3 tbsp.)
• 
  (30 ml)
• 
  (20 ml)