Bart's Recipes
Cut the pork tenderloin into three-centimeter cubes and mix them in a bowl with two tablespoons of olive oil, the oregano, the cumin, one grated clove of garlic, some lemon zest, and black pepper. Let the meat marinate for at least twenty minutes, but hold back the salt for now. Salt draws moisture to the surface, which evaporates first in the pan, causing the meat to steam instead of brown; so only sprinkle it on just before cooking.
Preheat the oven to 220 degrees. Halve the bell peppers, remove the seeds, and place them cut-side down on a baking sheet. Roast for twenty minutes until the skin blisters and blackens. Then place them in a sealed bowl for five minutes; the steam will loosen the skin so you can easily peel it off. Slice the flesh into wide strips and mix with a tablespoon of olive oil and lemon juice.
Stir the yogurt with the second clove of garlic finely grated, some lemon juice, and salt until smooth.
Dry-toast the pine nuts in a frying pan until golden brown. Slice the endive into fine strips and the red onion into thin rings. Mix them with the remaining olive oil, lemon juice, and salt.
Thread the meat onto skewers and fry or grill them for six to eight minutes until browned all over and just cooked through. Let them rest for three minutes and serve with the peppers, endive salad, garlic yogurt, and pine nuts.
