Fillet skewers with potato dressing

Name: Fillet skewers with potato dressing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 4 TABLESPOONS Olive oil; 250 g Pork tenderloin; 1 medium onion; 2-3 (approx. 200 g) Potatoes; 1 TABLESPOON Sugar; 6 TABLESPOONS White wine vinegar; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp salt, white pepper; 7-10 Tbsp ground chili; 150 g leaf spinach; 4 wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1-2 Garlic cloves
4 TABLESPOONS Olive oil
250 g Pork tenderloin
1 medium onion
2-3 (approx. 200 g) Potatoes
1 TABLESPOON Sugar
6 TABLESPOONS White wine vinegar
1/2 TEASPOON Vegetable broth
7-10 Tbsp salt, white pepper
7-10 Tbsp ground chili
150 g leaf spinach
4 wooden skewers

Directions

1
Peel garlic, chop finely and mix with 2 tablespoons of oil. If necessary, wash the fillet, dab dry and cut into approx. 16 slices. Put on wooden skewers and brush with garlic oil
2
Peel and chop the onion. Peel, wash and finely dice the potatoes. Caramelise the sugar until golden yellow. Stir in vinegar and 1/8 l water. Add potatoes, onion and stock. Bring to the boil, cover and simmer for 6-8 minutes. Season with salt, pepper and chili. Stir in 2 tablespoons of oil. Let cool off
3
Spinach wash, clean, drain well and pluck smaller. Fry skewers without additional fat for 4-6 minutes. Season with salt and pepper. Serve with spinach and potato dressing
4
Brush the wooden skewers with oil beforehand or dip them into the oil bottle. This makes it easier to push the meat pieces down later