Ingredients
- 1 bag of Flensted Potato Cubes
- 600 g pork tenderloin
- 2 cloves crushed garlic
- 1 bay leaf
- 1 tbsp. oregano
- Juice and grated zest from ½ organic lemon
-
½ dl olive oil
Bacon Topping
- Salt, Pepper
- 400 g Flensted
- 10 finely chopped mint leaves
- 4 slices of bread
- 6-8 tomatoes
- Red onion
- Mint leaves
Preparation
Prepare the potatoes as directed on the packaging.
Cut the pork tenderloin into 2 cm thick slices and toss them in a marinade of crushed garlic, bay leaf, oregano, lemon juice and zest, and olive oil. Let it marinate while you prepare the rest.
Mix tzatziki with finely chopped mint.
Halve the tomatoes and remove the seeds. Cut the tomato flesh into coarse cubes and mix with chopped red onion and mint leaves.
Thread the meat onto skewers and grill for approximately 3 minutes on each side.
Grill the bread and arrange the tomato salad on top. Serve the bread with the skewers, potatoes, and tzatziki.
