Saté skewers

Name: Saté skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 2 Garlic cloves; 1 TEASPOON Peppercorns; 4 TABLESPOONS Olive oil; 3 Stem(s) Lemon balm; 2 stem(s) Coriander; 2 (150 g each) Cup of skimmed milk yoghurt; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 Charantais melon; 7-10 Tbsp Lemon

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Pork tenderloin
2 Garlic cloves
1 TEASPOON Peppercorns
4 TABLESPOONS Olive oil
3 Stem(s) Lemon balm
2 stem(s) Coriander
2 (150 g each) Cup of skimmed milk yoghurt
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 Charantais melon
7-10 Tbsp Lemon

Directions

1
Wash the fillet and dab dry. Cut lengthwise into wide flat slices. Peel the garlic and press it through the garlic press. Crush the peppercorns. Mix garlic and pepper with olive oil and sprinkle over the meat.
2
Leave to stand for about 30 minutes. In the meantime, wash the herbs for the sauce and chop finely, except for a few leaves for garnishing. Mix yoghurt with herbs and lemon juice. Season to taste with salt and pepper. Cut melon in half and remove seeds. Cut half into thin slices. Cut out small balls from the remaining flesh. Put the meat on skewers. Fry in marinade oil for 1-2 minutes on each side, salt a little. Swivel the melon balls in the frying fat.
3
Cut out small balls from the remaining flesh. Put the meat on skewers. Fry in marinade oil for 1-2 minutes on each side, salt a little. Swivel the melon balls in the frying fat. Arrange the saté skewers, melon balls and slices on plates. Garnish with herb leaves and lemon. Add yoghurt sauce extra