Updated: Aug 19, 2021
Photograph: Rochelle Coote
Text: Rochelle Coote
'Svinemørbrad' (Pork Tenderloin) is a popular cut of meat often found in Danish supermarkets and local butchers. Danes like to roast it in the oven and serve it with potatoes and gravy or use it in stews. I find the meat a little dry and instead have morphed this cut of meat into one of my favourite dishes from South Africa, Sosaties. Cape Malay in origin, are traditionally made with skewered lamb and cooked on a barbecue, or braai as South Africans like to call it. Perfect for summer parties. The meat is marinated in a sweet curry sauce and skewered with apricots and onions. Marinating it a day in advance makes the meat tender and adds a delicious flavour. There are various versions of Sosaties, and this is how I make mine, taking a typical Danish cut of meat and giving it an International twist.
1 kg Pork Tenderloin (svinemørbrad)
100g dried apricots
3 red onions
50 ml white vinegar
200g apricot jam
15g curry powder
10g ground turmeric
5g ground cumin
2 cloves of garlic crushed
approximately 20g finely chopped or grated ginger
fresh coriander for garnish
Start by cutting the meat into bite-size cubes and place to one side.
Make the marinade by adding the jam, spices, salt and vinegar into a bowl and stir thoroughly. Next, chop the ginger and garlic and add to the mixture.
Finally, add the meat to the marinade, mix it well, making sure all the cubes are covered.
Place in an airtight container and into the refrigerator overnight.
The following day, cut the red onions into quarters.
Assemble the sosaties by alternating the onions, apricots and meat. I usually start with a piece of onion first, then a piece of meat followed by an apricot. Repeat this order approximately three or four times.
This recipe should make between ten and twelve skewers.
Barbecue the meat on medium heat, rotating every few minutes for approximately ten minutes until brown on all sides.
Garnish with fresh coriander and serve with your favourite salad, barbecued corn and coleslaw.
Sosatie tip: When using wooden or bamboo skewers, soak them in water for at least an hour before preventing them from burning on the barbecue.