Ginger-Chili filet in pita bread

Name: Ginger-Chili filet in pita bread
Cook time: 1 h
Total time: 13 h
Yield: 6
Ingredients: 1 Organic Lime; 1 piece(s) (approx. 20 g each) Ginger; 2 Garlic cloves; 2 red chillies; 1 collar Coriander; 3 TABLESPOONS Soy sauce; 3 TABLESPOONS Olive oil; 600 g Pork tenderloin; 1 collar Parsley; 1 Onion; 3 TABLESPOONS Maple syrup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Pitabrote (bread bags to fill); 150 g Whole milk yoghurt; 7-10 Tbsp Freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Forgot your cutlery? No problemo. The juicy pork tenderloin slices with parsley and garlic dip taste best on the hand

COOK TIME
60 mins

TOTAL TIME
780 mins

Ingredients

Servings: 6

1 Organic Lime
1 piece(s) (approx. 20 g each) Ginger
2 Garlic cloves
2 red chillies
1 collar Coriander
3 TABLESPOONS Soy sauce
3 TABLESPOONS Olive oil
600 g Pork tenderloin
1 collar Parsley
1 Onion
3 TABLESPOONS Maple syrup
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Pitabrote (bread bags to fill)
150 g Whole milk yoghurt
7-10 Tbsp Freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Wash the lime hot, dry it off, rub the peel thinly. Halve the fruit and squeeze. Peel ginger and 1 clove of garlic, chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Wash half the coriander, shake dry, pluck off the leaves and chop. Mix soy sauce, oil and prepared ingredients. Dab the meat dry and coat all around with the marinade. Put everything in a freezer bag, seal and chill overnight.
2
For the dip, wash the parsley and remaining coriander, shake dry, pluck off the leaves and chop. Peel onion and 1 clove of garlic, dice finely. Mix with herbs and maple syrup. Season with salt and pepper.
3
Take the fillet out of the marinade, dab dry, season with salt, grill on the hot grill all around for about 12 minutes. Remove from the grill, wrap in aluminium foil, let rest for approx. 5 minutes. In the meantime, grill the bread on the barbecue for about 2 minutes on each side.
4
Season yoghurt with salt and pepper. Cut fillet into thin slices. Open each loaf of bread to form a pocket. Spread yoghurt in it. Fill in meat and parsley dip.
5
There are good reasons for marinating yourself: Besides a good quality of the meat, you can also make sure that no undesirable substances such as aromas, flavour enhancers or colourings are hidden in the marinade.