Name: BBQ pork tenderloin kebabs with orange, rosemary & garlic dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1.2kg pork fillet; 3 medium red onions peeled and each cut into eight wedges; 1 large orange; 4 rosemary sprigs finely chopped; 1 large garlic clove finely grated; 1 tbsp soy sauce; 2 tbsp honey; 1 tsp white wine vinegar; 1 tbsp olive or rapeseed oil; 50g butter melted

BBQ pork tenderloin kebabs with orange, rosemary & garlic dressing served on a sharing plate

1.2kg pork fillet
3 medium red onions
peeled and each cut into eight wedges

For the marinade

1 large orange
4 rosemary sprigs
finely chopped
1 large garlic clove
finely grated
1 tbsp soy sauce
2 tbsp honey
1 tsp white wine vinegar
1 tbsp olive or rapeseed oil
50g butter
melted

Method

step 1
Remove any silver skin or excess fat on the pork by cutting it away using the tip of a knife. Cut the prepared pork into 4cm pieces, then thread the pork and red onion wedges onto metal skewers, alternating meat and onion until each skewer has about 6-7 pieces of pork and similar wedges of red onion.
step 2
Make the marinade by putting all the ingredients in a bowl and whisking together to combine. Put the skewers in a reusable container or dish, pour over two-thirds of the marinade and leave covered in the fridge for at least 2 hrs. Will keep chilled overnight. Chill the remaining marinade, too.
step 3
Remove the skewers from the fridge and leave at room temperature for at least 30 mins before cooking. Heat the barbecue and once hot, add the skewers to the grill and leave to cook for 8-10 mins until lightly charred, then turn over and cook the other side. Brush the skewers with the reserved marinade while cooking to get a nice glaze. Use a digital meat thermometer to check the pork is cooked – the internal temperature should reach 60C – then take the skewers off the barbecue and rest for a few minutes before serving.