Easy Gourmet Recipe : Pork Souvlaki and honeyed Apricots

Oct 06, 11 Easy Gourmet Recipe : Pork Souvlaki and honeyed Apricots

On this recipe, we will try to show you how to prepare a gourmet.. souvlaki! A tasteful souvlaki with pork chunks and honeyed apricots.

This is an easy recipe to cook, and servers 6 to 8 people (less if you are a souvlaki lover!)

You will need around 20-25

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minutes to prepare this recipe, and around 25 more to cook it.

 

 

For the Souvlaki you will need:

  • 2 pounds of pork tenderloin (trimmed and cut into small chunks)
  • 2 minced shallots 
  • 2 minced cloves of garlic 
  • 1 seeded and minced jalapeno pepper
  • Juice from one lemon
  • Fresh oregano (preferably 2 chopped tablespoons)
  • 1/2 cup of extra-virgin olive oil

 

For the Apricots you will need:

  • 12 plump dried apricots
  • 1/4 cup of honey
  • Juice from three (3) limes
  • 3/4 cup dry wine (rose or white)
  • 1 tablespoon of fresh mint (chopped)
  • 1 minced shallot
  • 1 tablespoon of toasted pine nuts
  • Greek yogurt (for the serving)

 

Recipe Directions

First you have to prepare the souvlaki. So, on a a large (preferably resealable) plastic bag, combine the shallots, the garlic, the lemon juice, the jalapeno, the oregano, and the olive oil. Add the pork chunks, turn to coat, and then refrigerate for at least 3 hours or even better, overnight.

Soak 12 to 16 wooden skewers in water, for at least 20 minutes.

During that, you can prepare the honeyed apricots: Bring the honey, the wine, the lime juice, and the shallot, to a simmer in a small saucepan and place it over medium heat. Add your apricots and cook until the mixture becomes syrupy, for about

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12 minutes.

On the meanwhile, preheat a grill or a grill pan to medium. Remove the pork chunks, from the marinade, and thread 2-3 pieces onto each skewer. Grill until cooked through, from 3 to 5 minutes, on each side.

Fold the mint and pine nuts into the apricot mixture, you prepared.

Finally, don't forget to serve the souvlaki with a dollop from the yogurt and the apricot mixture.

 

(the image and the initial preparation of this recipe, belong to Michael Symon)

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