Ingredients
- 1 bag of Flensted Grove Potato Cubes
- 600 g pork tenderloin
- 2 cloves of 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 Tzatziki
- 10 finely chopped mint leaves
- 4 slices of bread
- 6–8 tomatoes
- Red onion
- Mint leaves
Preparation
Cook the potatoes according to the instructions on the package.
Cut the tenderloin into 2-cm-thick slices and toss them in a marinade of crushed garlic, bay leaves, oregano, lemon juice and zest, and olive oil. Let it marinate while you prepare the rest.
Mix the tzatziki with finely chopped mint.
Cut the tomatoes in half and remove the seeds. Cut the tomato flesh into large cubes and mix with chopped red onion and mint leaves.
Thread the meat onto skewers and grill them for about 3 minutes on each side.
Grill the bread and top it with the tomato salad. Serve the bread with the skewers, along with potatoes and tzatziki.
