Cart
Cart
Your cart is still empty
Checkout
Apply
Discounts
This discount code cannot be applied

Delivery: Shipping to Germany, Austria, and Switzerland. Shipping costs: Germany €3.90 (incl. VAT), free shipping within Germany for orders over €40. Austria €19.95, Switzerland €24.95. Discount codes and the total price will be applied at the next step.

Menu

Grilled Skewers

Pork Tenderloin Skewers with Zucchini & Bell Pepper | with Rock’n’Rubs “Rumshine Reggae” (60°C core temperature)

Ingredients for 2 servings:

  • 1 pork tenderloin
  • 1 zucchini
  • 1 bell pepper
  • 2 large onions
  • A little olive oil
  • Rumshine Reggae Rub by Rock'n'Rubs

Preparation

Step-by-step instructions

  1. 1

    Prep

    Pat the pork tenderloin dry, remove the silver skin, and cut into slices about 1–1.5 cm thick. Gently flatten the slices and sprinkle with a little "Rumshine Reggae".

  2. 2

    Chop the vegetables

    Slice the zucchini into rounds about 1 cm thick. Remove the seeds from the bell pepper and cut into 2×2 cm pieces. Peel the onion, quarter it, and separate into individual layers.

  3. 3

    Thread the skewers

    Thread meat, zucchini, bell pepper, and onion alternately onto metal or soaked wooden skewers.

  4. 4

    Apply oil seasoning

    Mix "Rumshine Reggae" with olive oil to create a thin marinade and brush the skewers all over.

  5. 5

    Grill (indirect, then direct heat)

    Set up your grill for indirect heat. First, cook the skewers indirectly, then briefly sear them directly over high heat until they develop a nice char and roasted aroma.
    Goal: Internal temperature of about 60°C in the pork tenderloin (juicy and pink).

  6. 6

    Rest & Serve

    Let the skewers rest for 2–3 minutes, season lightly to taste if desired, and serve immediately.

TIP:

  1. Soak wooden skewers for at least 20 minutes beforehand. For extra juiciness, marinate the skewers with the oil seasoning blend again 20–30 minutes before grilling.