In the preparation of these miniature skewers, pieces are used. pork tenderloin. Juicy tender meat does not require long pickling and will be ready almost simultaneously with sweet peppers and red onions, alternately planted on skewers with pork. All components of barbecue before frying are mixed with delicious pickled cherry pepper marinade. He will be dressing for a hearty pasta salad with farfalle garnish to kebabs. Stir in the boiled pass with Bocconchini mozzarella, cherry peppers, fresh herbs and serve each serving with skewers, just taken off the grill. Nutrition value per serving: (total 4) Calories 610, total fats 36 g., Saturated fats 10 g., Proteins 42 g., carbohydrates 29 g., fiber 3 g., cholesterol 115 mg., sodium 470 мг., сахар 0 г. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (approximately 0.6 kg.), Cut into pieces 4 cm.
- 2 red sweet peppers, cut into pieces of 4 cm.
- 1 small red onion, cut into pieces of 4 cm.
- 6 tbsp. l extra-virgin olive oil + extra to grease the grill
- 4 pickled sweet cherry peppers, peeled stalks and seeds + 1/4 tbsp. marinade
- 1 tsp dried oregano
- 110 gr. pasta mini farfalle (about 1 tbsp.)
- 2 tbsp. l chopped fresh basil
- 2 tbsp. l chopped fresh parsley
- 1 tbsp. boccini mozzarella, cut the balls in half
Recipes with similar ingredients: farfalle pasta, pork, pepper sweet, mozzarella bocconcini, oregano, basil
Recipe preparation:
- Soak 4 wooden skewers in water for 15-20 minutes so that they Do not burn out during frying. Preheat the grill to moderately strong heat. In a large bowl, combine pork, bell peppers, red onions, 3 tbsp. l olive oil, 2 tbsp. l Cherry Pepper Marinade oregano and 0.5 tsp salt, mix.
- Meanwhile, in a large saucepan, bring salted water to boiling. Add the paste and boil as recommended. on the package. Drain and rinse the paste under cold water; transfer to a large bowl and add the cherry peppers remaining 3 tbsp. l olive oil and 2 tbsp. l marinade, and 1/4 tsp salts; mix.
- Plant sweet pepper, pork and red onions, alternating, on skewers. Pour the skewers with the remaining marinade. Grease the grill grilling olive oil. Grill skewers periodically turning until pork is roasted and on vegetables distinct marks from the grill will appear, 10-12 minutes.
- Add basil, parsley and boccini to a bowl of pasta, sprinkle with black pepper and mix. Serve skewers with salad from pasta.
