Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.
1 kg [2,2 lb] boneless pork tenderloin
2 tablespoons oil
salt and pepper
250 g [8,8 oz] onions
 Divide the meat into 8 equal slices. Brush them with oil and fry them on the grill until they are delicate brown and just done. The meat is at its best best when it is not cooked too much, although pork meat should always be cooked well. Season with salt and pepper after frying. As a variation, you can also try to season with ginger or sage. Both spices taste great for pork.
 Put the meat on hot dish and sprinkle with a thick layer of raw, chopped onion. Serve with home baked bread and a bell pepper salad.
This dish will taste its best if cooked over charcoals.