Asian flavored pork tenderloin with maille extra hot dijon mustard and pineapple skewers
Tender strips of pork tenderloin and cubes of fresh pineapple on a skewer marinated with Chinese five-spice, lime juice, soy sauce and honey and sprinkle with toasted sesame seeds in the oven.
L'idée déco Pineapple contains the enzyme papain, which has the property of tenderizing meat by fragmenting its proteins.
IngredientsRecipe for 12 tapas
For the pork and pineapple skewers
Chinese five spices powder
Roasted sesame oil
Maille extra spicy mustard
For the garnish
Preparation time: 30.00 min
Preheat your four at 400.00 °F
- General preparationCut the pork into thin strips. Cut the pineapple into 1 cm cubes. Squeeze the lime juice.
- For the skewersIn a small bowl, mix sesame oil, soy sauce, Chinese five spices, the lime juice and the extra hot Maille Dijon mustard. Marinate the meat and pineapple cubes in that mixture for 15 minutes to 2 hours in refrigerator. Drain the marinade.Assemble the pork strips on bamboo skewers and finish with one or two cubes of pineapple. Cook your skewers in the oven or barbecue for 6-8 minutes for medium rare.
- To serveDrizzle the skewers with honey and sprinkle them with toasted sesame seeds, before arranging them on a serving dish.
Pineapple contains the enzyme papain, which has the property of tenderizing meat by fragmenting its proteins.