- 6
Ingredients
- 1 pork tenderloin, weighing about 575g/ 1 1/4 lb. and cut into 2 cm/ 3/4 inch pieces
- Freshly ground black pepper
- 2 1/2 Tbsp. extra virgin olive oil
- 36 button onions, peeled and left whole
- 225 ml/8 fl. oz. balsamic vinegar
- 2 tsp. sugar
- Salt
- California prunes, pitted
Preparation
Step 1
Soak 12 wooden skewers in cold water for 20 minutes - this helps stop them burning.
Place the pork in a bowl and toss with the pepper and 1 1/2 Tbsp. of the oil. Leave for 30 minutes.
Warm the remaining oil in a non-stick pan over a medium heat, add the onions, balsamic vinegar, and sugar then simmer for about 10-15 minutes, until the onions are almost tender. Season with salt and freshly ground black pepper, adding a little extra vinegar or water as needed. Remove the onions and leave to cool. Reserve the balsamic glaze.
Preheat a griddle pan until hot and smoking. Thread the pieces of pork, prunes and onions on to the pre-soaked skewers and cook on the griddle for 7-10 minutes, turning occasionally, until the pork is thoroughly cooked.
Arrange the skewers on a platter and drizzle with balsamic glaze to serve.