Pork and pepper pinchos recipe

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  • Serves 4
  • 15mins to prepare and 15 mins to cook
  • 380 calories / serving
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HE PORKPEPPERPINCHOS

Cut the pork into 2cm cubes. In a large bowl, mix the olive oil, lemon zest and juice, garlic, paprikas, coriander, fennel and plenty of salt and ground black pepper. Add the pork and stir until evenly coated. Cover and marinate in the fridge for at least 2 hours or overnight if preferred. Preheat the grill to high. Cut the peppers into 2cm cubes. Line the grill rack with foil then place the marinated pork cubes on the foil along with the cubes of pepper. Grill for 10-15mins, turning the cubes until they are lightly charred.

Spike a piece of each pepper and a piece of pork onto a cocktail stick and arrange on a platter or for a more informal occasion, transfer the mixture to a serving bowl and serve with cocktail sticks for people to help themselves.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 500g pork tenderloin
  • 2tbsp olive oil
  • zest and juice 1 lemon
  • 2 cloves garlic, crushed
  • 1tsp smoked paprika
  • 1tsp sweet paprika
  • 1tsp ground coriander
  • 1tsp fennel seeds, crushed
  • salt
  • freshly ground black pepper
  • 1 red pepper, deseeded
  • 1 green pepper, deseeded
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  • Energy 1587kj 380kcal 19%
  • Fat 30g 43%
  • Saturates 10g 50%
  • Sugars 4g 4%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 4.5g Protein 25.4g Fibre 9.5g

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