BBQ pork tenderloin shashlik

The cook, step by step.

1. 1

   Step 1

   Done

   Cut the pork tenderloin into nice, even blocks of about 3 centimeters. Mix the olive oil, Worcestershire sauce, coarse mustard, paprika powder, smoked paprika powder, garlic powder, black pepper and salt in a bowl. Add the pieces of pork tenderloin and mix well. Cover the bowl and let the meat marinate in the fridge for at least 30 minutes.

   30m
2. 2

   Step 2

   Done

   Cut the red and yellow peppers into coarse pieces and cut the onions into pieces approximately the size of the meat. Cut the bacon into pieces of about 2 centimeters. Thread the shashlik skewers with pork tenderloin, pepper, onion and bacon. I did it like this: pork tenderloin, paprika, onion, bacon, pork tenderloin, pepper, onion , bacon.

3. 3

   Step 3

   Done

   Light the barbecue for direct heating at 220 degrees Celsius.

   BBQ temperature: 220°C
4. 4

   Step 4

   Done

   Cut the peppers and tomatoes in half for the sauce. Half the onion and leave the garlic cloves in their skins. Put the vegetables directly above the hot fire. Roast them until they are nicely roasted and have dark edges. You don't have to let the vegetables go completely black. Just the roasted and caramelised edges will soon give the sauce its deep BBQ flavour. Get the vegetables from the BBQ after this.

5. 5

   Step 5

   Done

   Squeeze the roasted garlic from the peel and put it together with the pepper, tomato and onion in a blender or food processor. Add the ketchup, honey, apple vinegar, Worcestershire sauce, ketjap manis, smoked paprika powder, paprika powder, sambal, black pepper and salt. Blend everything to a smooth sauce. Taste and season with some extra sambal, honey or apple vinegar.

6. 6

   Step 6

   Done

   Then prepare the BBQ for direct grilling at approximately 220°C. Place the shasliks above the direct fire and grill them around beautiful golden brown. Turn the skewers regularly so that the meat, bacon and vegetables on all sides color nicely. Keep an eye on any flames because of the bacon. If necessary, temporarily move the skewers to a slightly less hot part of the BBQ. The pork tenderloin is best cooked at an internal temperature of 63-65°C.

   Internal temperature: 65°C
7. 7

   Step 7

   Done

   Get the shasliks from the BBQ at the achieved internal temperature and let them rest for a few minutes. Serve the shasliks with the homemade toasted shaslicks sauce. Delicious with some baguette and herb butter, chips or a fresh potato salad. Bon appetit!