- 2 (8 ounce) pork loins
- 8 slices smoked bacon
- 8 red potatoes
- 1 small yellow onion, sliced
- Marinade:
- 1 teaspoon paprika
- 1 teaspoon Vegeta
- 1 tablespoon garlic, minced
- 1 teaspoon garlic powder, granulated
- 1 teaspoon Montreal steak seasoning
- 4 tablespoons olive oil
- 1 tablespoon teriyaki sauce (glazing with honey)
- 1 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- Tartar Sauce:
- 2 Vlasic Zesty Dill Pickles
- 4 tablespoons finely chopped pickled wild mushrooms
- 2 eggs, hard boiled
- Chopped fresh chives
- Fresh-ground black pepper
- 1 pinch sugar
- 5 tablespoons mayonnaise
- Prepare sirloin: wash, remove fat, cut in half lengthwise, make shallow cuts for better marinating.
- Mix marinade, adding all ingredients to olive oil.
- Rub loin pieces with the marinade. Set aside for 3-4 hours.
- Prepare ingredients for Tatar sauce: cut pickles, eggs and chives into cubes, add sliced pickled mushrooms, sugar, pepper, and mayo. Mix gently.
- Wash potatoes and cut in half. Sprinkle with salt and pepper. Put a slice of bacon and a slice of onion on each half.
- Wrap potatoes carefully into aluminum foil and bake in the oven for 20-25 minutes, at 450 degrees F.
- Weave pieces of loin onto kebab skewers.
- Pour a bit of oil onto grilling pan and fry loins on each side for 2-3 minutes.
- Serve with mustard, tartar sauce, and baked potatoes, gently unwrapped from the foil. You can serve the potatoes with garlic sauce.