Fillet skewers with yoghurt dip

Name: Fillet skewers with yoghurt dip
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 2 Garlic cloves; 7-10 Tbsp black pepper; 4 TABLESPOONS Oil; 2-3 stem(s) Lemon balm; 7-10 Tbsp and coriander or parsley; 300 g mild whole milk yoghurt; 7-10 Tbsp (to the B. von Weihenstephan); 2-3 TABLESPOONS lemon juice, salt; 1 Charantais melon; 7-10 Tbsp wooden skewers1470

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

600 g Pork tenderloin
2 Garlic cloves
7-10 Tbsp black pepper
4 TABLESPOONS Oil
2-3 stem(s) Lemon balm
7-10 Tbsp and coriander or parsley
300 g mild whole milk yoghurt
7-10 Tbsp (to the B. von Weihenstephan)
2-3 TABLESPOONS lemon juice, salt
1 Charantais melon
7-10 Tbsp wooden skewers1470

Directions

1
Wash the fillet, dab dry. Cut lengthwise into thin slices and put them on skewers as flat as possible. Peel garlic and press through. Mix with pepper and oil. Drizzle the skewers with it, let them steep for a short time
2
Wash the herbs and chop finely. Mix with yoghurt and lemon, season to taste. Halve melon, remove seeds. Cut 1 half into thin slices. Dice the rest or cut out as balls
3
Fry or grill skewers in seasoning oil for 1-2 minutes on each side, salt. Swivel the melon cubes in the frying fat. Arrange filet skewers with melon cubes and slices. Add the yoghurt dip