Pork oysters with apples peaches and dried apricots
Facile
Bon marché
A tasty BBQ dish with herbs from all over the world. Both Eastern and Southern. A fusion meal on the BBQ.
| Catégorie: | Plat principal Porc BBQ |
| Saisons | |
| Tags: |
Ingrédients
Pour
4
Personnes
Varkensvlees
| 650 g Tomato, peeled and chopped |
| 1 tsp Cumin |
| 1 tsp Paprika powder |
Fruit mix
| 2 tbsp Olive Oil |
| 2 Shallot, in rings |
| 2 Apples (Jonagold, Cox, .., peeled in cubes |
| 3 cloves of Garlic, finely chopped |
| 1 tbsp Ginger, aspen aspen |
| 4 tbsp Cane sugar |
| 150 g Apricots |
| 3 Peaches |
| 1 Tomato, peeled and chopped |
| 1 dl White Wine |
| 2 tbsp Coriander, chopped |
| 1 tbsp Cider vinegar |
| Salt and Pepper |
Pork oysters with apples peaches and dried apricots Instructions
- Mix the cumin, pepper, salt and pepper. Cover the pork tenderloin in this spice mixture. Set aside for 10 minutes.
- Preheat the grill or barbecue.
- Place the meat on the grill. Grill for 3 minutes on one side and 2 minutes on the other.
- Garnish with apples, peaches, dried apricots and ginger: heat 1 tablespoon of olive oil in a thick-bottomed casserole.
- Fry the shallots for 1 min.
- Add the apples, the garlic, the ginger and the sugar.
- Bake for 2 minutes. Add the diced apricots, peaches, tomatoes, allspice, white wine and cider vinegar.
- Mix well.
- Lower the heat, cover and simmer for 4 minutes on a low flame.
- Set aside.
- Divide the meat with the chutney on the plates. Garnish with chopped coriander.