Pork is brought to life with a tart, strong kick of horseradish and the warming notes of mustard; a fantastic addition to the barbecue that’s quick and easy to prepare.
Recipe serves: 4
Preparation Time: 10 min
Cooking Time:15 min
What You’ll Need:
- 1 Knorr Vegetable or Chicken Stock Pot
- 2 tbsp of olive oil
- 3 tbsp mustard, preferably Dijon
- 100ml plain yoghurt
- 2 tsps horseradish
- 2 tsps orange marmalade
- ½ tsp chilli powder
- 500g pork tenderloin, cut into bite size cubes
- 2 peppers, cut into chunks
- 2 onions cut into wedges
What To Do:
- Combine Knorr Stock Pot with olive oil. Blend well. Add mustard, yoghurt, horseradish, orange preserve and chilli powder. Mix well.
- Add pork cubes and coat well with marinade. Refrigerate for at least 1 and up to 6 hours.
- Thread pork cubes onto skewers alternating with pepper pieces and onion wedges.
- Grill on a grill pan or over barbecue for 10-15 minutes or until done, turning occasionally.
- Tip: It is important to make sure your pork is cooked through. Remove 1 piece of meat from a skewer and check it’s cooked through.