Friday, March 30, 2018

Marinated Pork & Red Onion Kebabs

The pear tree is just starting to bud out. In late spring it is covered with blossoms. Glorious!

It is a cloudy day in late March, and I am longing for Summer. Lazy days, warm weather, gardening, grilling, picnics, I could go on and on. But northern New Mexico weather means it will be months before those dreams are realized...except, maybe the grilling?


Last summer we purchased a gas grill.  What a wonderful purchase. I still use the charcoal grill when I have a lot of time (those long summer days I was talking about.) But I have fallen in love with the ease of almost year-round grilling with the gas version. Flip on the burners and grilling can happen whatever the weather (except hard rain.). How cool to grill with snow on the ground.



So, on this cloudy, dreary, early Spring day we are having marinated port and red onion kebabs for dinner. Grilled. So there!  :)

Marinated for 24 hours, then grilled. This pork dish is delicious.
Marinated Pork & Red Onion Kebabs
(Serves 4)

1 1/2 lbs pork tenderloin, cut into 16 pieces
1 red onion, cut into 16 pieces
4-6 bamboo or metal skewers
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons cherry preserves
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced

Alternate 2 pieces of pork and two of onion threaded on a skewer until filled. Complete the process on remaining skewers with remaining pork and onion. Place kababs in a glass baking dish and season generously with salt and pepper.

Make the marinade by combining the remaining six ingredients in small bowl. Whisk until combined and pour over kababs. Let stand a minimum of two hours at room temperature, or up to 24 hours, covered in the refrigerator. Whichever method you choose, occasionally turn the kabobs to evenly marinate.

If you have refrigerated the kabobs, allow sitting at room temperature for 1 hour before cooking.

Preheat broiler or light the grill to medium-high. Drain marinade into small saucepanCook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

I served the kababs with rice pilaf and spinach salad. Enjoy!

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best,
diane
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10 comments:

muskan said...

"This recipe sounds absolutely mouthwatering! I can almost smell the marinated pork and onions grilling. Can’t wait to try it this weekend!"
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abhay said...

"I love how simple yet flavorful the marinade ingredients are. Cherry preserves are such a unique addition—did it add a hint of sweetness?"
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aman said...

"Your description of grilling in the snow is so vivid! I might just dust off my grill and try this despite the weather here."
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Techno worlds said...

"The combination of red wine vinegar and balsamic sounds like the perfect balance of tangy and sweet. Any substitute for cherry preserves if I don’t have them on hand?"
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getindustrialproducts said...

"Your pear tree sounds like a dream! I can imagine how beautiful it must look when it blossoms. Perfect backdrop for summer grilling!"
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Nishi8171 said...

"Thank you for the detailed instructions! It’s so helpful to know how long the kebabs should marinate and come to room temperature before cooking."
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onlinepromotionhouse22@gmail.com said...

"These kebabs look perfect for a small gathering or a summer picnic. Any suggestions for a vegetarian twist on this recipe?"
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shivaniwebdesigning said...

"I’m so glad you mentioned basting the kebabs with the marinade while cooking! It must add so much flavor and juiciness."
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gautam said...

"Your post is inspiring me to invest in a gas grill. I love the idea of grilling all year round, even when there’s snow on the ground!"
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somya said...

"I’ve always been intimidated by pork tenderloin, but this recipe makes it seem so approachable. How do you prevent the pork from drying out on the grill?"
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