Meat, Classics and bistro fare
Marinated pork skewers with ratatouille
Marinated pork skewers with ratatouille is a summer dish for 4 people, ready in 55 minutes, rated easy, at €3.00 per serving. The key to success is marinating the pork tenderloin in lemon and herbes de Provence, and simmering the ratatouille just long enough for the zucchini to stay firm.
Tonight, summer barbecue flavors come to your kitchen with herb marinated pork skewers and a ratatouille that smells like the South of France.
- Total time
- 55 min
- Difficulty
- Easy
- Cost per person
- €3.00
- Calories per person
- 430 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
- The kids
- They generally like it
Pork tenderloin marinated in lemon and herbes de Provence grills in just a few minutes, enough to brown outside while staying tender inside. Alongside, the ratatouille simmers gently, eggplant, zucchini, bell pepper and tomatoes melting together until the whole kitchen smells like the South of France.
This is the dish for a summer evening when you want that grilled barbecue taste without pulling out the charcoal, a hot skillet or the oven broiler does the job. Kids love picking the skewers up with their fingers, and there is always a bit of ratatouille left for the next day, even better reheated.
The ingredients
Butcher
- Pork tenderloin 600 g
Fruits and vegetables
- Zucchini 2
- Eggplant 1
- Red bell pepper 1
- Onion 1
- Garlic 3 cloves
Pantry
- Crushed tomatoesoften in the pantry 400 g
- Herbes de Provenceoften in the pantry 2 tsp
- Olive oiloften in the pantry 4 tbsp
- Lemon juiceoften in the pantry 1 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
The step by step recipe
-
Cut the pork tenderloin into cubes, toss them with half the olive oil, the lemon juice, herbes de Provence, one crushed garlic clove, salt and pepper, then let marinate. 30 min
Press the marinade into the meat with your fingers, it soaks in better than just sitting in a bowl.
-
Cut the eggplant, zucchini and bell pepper into even sized cubes, and finely chop the onion and remaining garlic.
Salt the eggplant cubes for ten minutes then pat them dry, they'll soak up less oil during cooking.
-
Cook the onion and eggplant in the remaining oil, add the bell pepper, zucchini and garlic, then the crushed tomatoes. Cover and let simmer. 30 min
Add the zucchini last or almost last, it softens quickly and shouldn't turn to mush.
-
Thread the pork cubes onto wooden skewers, packing them snugly without crushing them.
Soak the skewers in water for fifteen minutes beforehand, so they won't burn under the broiler.
-
Grill the skewers in a very hot skillet or under the oven broiler, turning to brown all sides. Serve with the ratatouille. 12 min
Pork tenderloin dries out fast, pull it off the heat as soon as it's barely pink in the center and let it rest two minutes.
Our tips to get it right
- Cut the ratatouille vegetables into even cubes so they all cook at the same rate, no piece turns to mush while another stays hard.
- Use wooden skewers soaked in water rather than metal ones, the meat slides less and the skewers won't burn under the broiler.
- If you're grilling in a skillet, don't overcrowd it, leave space between the skewers so they brown instead of steaming.
The variations
- Swap the pork tenderloin for chicken cubes, the marinating time stays the same but the skillet cooking time will be a bit shorter.
- For a vegetarian version, replace the pork skewers with halloumi cubes grilled straight in the same marinade, they brown very quickly.
- For a faster weeknight meal, skip the hour long marinade and marinate the meat for just fifteen minutes while you prep the vegetables.
What to serve it with
- Plain white rice or couscous
- Grilled bread to soak up ratatouille
- Lemon water or homemade iced tea
Storage
The ratatouille keeps for 3 days in the refrigerator in a sealed container and freezes well for up to 2 months. The grilled skewers keep for 2 days in the refrigerator, but taste better reheated gently in a skillet rather than in the microwave, to keep the meat from drying out.
Questions about this dish
Can you make the ratatouille ahead of time?
Yes, ratatouille actually tastes better made the day before, giving the flavors time to meld. Reheat it gently in a skillet before serving with the freshly grilled skewers.
Can you cook the skewers on a grill instead of a skillet?
Yes, a grill is actually ideal for this dish, since it's meant as a homemade take on summer cookouts. Cook for a similar amount of time, turning the skewers regularly.
Do you have to salt the eggplant before cooking?
It's not required but it's recommended, salting draws out the eggplant's bitter liquid so it absorbs less oil during cooking. Ten minutes of resting then a pat dry with paper towel is enough.
Do kids like marinated pork skewers?
Yes, the marinade stays mild with just herbes de Provence and lemon, no chili or strong spices. Kids also love eating the meat cubes straight off the stick.
How long does it take to make marinated pork skewers with ratatouille?
Count 55 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in marinated pork skewers with ratatouille?
About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does marinated pork skewers with ratatouille cost?
About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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