Pork tenderloin with pineapple skewer

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Quick and easy barbecue skewer with pork tenderloin with Provencal herbs, pieces of pineapple and bell pepper


1 red bell pepper
350 g pork tenderloin
Pieces of fresh pineapple or from a can
2 tbsp olive oil
1 tbsp Provencal herbs
Salt and pepper


Cut the pork tenderloin into cubes of about 3 cm. Mix the meat with the olive oil and the Provencal herbs and leave to stand, covered. You can also put the meat in the marinade a few hours in advance, but it is not necessary. Remove the stem and seeds from the peppers and cut into pieces. Pierce a piece of meat, a piece of pineapple and bell pepper alternately on the skewers. Sprinkle the skewers with a little salt and pepper. Bake them on the barbecue for about 12 minutes on both sides. Delicious with a salad and baked potato.

Source: Leukerecepten by leukerecepten-nl.
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