Slim pig "Not without my vegetables"

Name: Slim pig "Not without my vegetables"
Cook time: 35 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 700 g Pork tenderloin; 4 Garlic cloves; 1 collar flat leaf parsley; 1 TABLESPOON liquid honey; 7-10 Tbsp Rose paprika, salt, pepper; 1 TABLESPOON Olive oil; 250 g Whole milk yoghurt; 4 TABLESPOONS Salad cream (16 % fat); 1/2 Organic Lemon; 1 TEASPOON Horseradish (glass); 500 g Celeriac; 2 Carrots; 1 red-skinned apple; 60 g Walnut kernels; 8 wooden or metal skewers

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Crisp Waldorf salad plays the role of vitamin booster for the marinated barbecue skewers

COOK TIME
35 mins

TOTAL TIME
95 mins

Ingredients

Servings: 4

700 g Pork tenderloin
4 Garlic cloves
1 collar flat leaf parsley
1 TABLESPOON liquid honey
7-10 Tbsp Rose paprika, salt, pepper
1 TABLESPOON Olive oil
250 g Whole milk yoghurt
4 TABLESPOONS Salad cream (16 % fat)
1/2 Organic Lemon
1 TEASPOON Horseradish (glass)
500 g Celeriac
2 Carrots
1 red-skinned apple
60 g Walnut kernels
8 wooden or metal skewers

Directions

1
For the skewers, dab meat dry and cut into 3-4 cm cubes. Peel the garlic and chop 3 cloves finely. Wash parsley, shake dry, dab off leaves and chop half finely. Mix chopped garlic, honey, 2 teaspoons paprika powder, chopped parsley and olive oil in a bowl. Mix the meat well. Cover and chill for about 1 hour.
2
For the dressing, mix yoghurt, salad cream, lemon zest and 1 tbsp. lemon juice. Finely chop 1 clove of garlic and mix in with horseradish. Season dressing with salt and pepper.
3
For the salad, clean and peel the celery and carrots and grate them into small sticks with the help of a vegetable slicer. Wash the apple and cut into thin slices. Drizzle celery and apple slices with the remaining lemon juice. Coarsely chop the walnuts. Mix celery, carrots, apple, nuts and remaining parsley. Drizzle with dressing.
4
Remove the meat from the marinade, let it drip off a little and put it on skewers. Fry the skewers in portions in a grill pan for 8-10 minutes. Keep warm in a hot oven (80 °C). Serve with the Waldorf salad.