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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