Chipotle Pork & Pineapple Kebabs |
|
 |
Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 4 |
|
This recipe is from the Summer 2010 edition of Food and Drink Magazine. Serve this with grilled sweet potatoes and a black bean salad. The LCBO suggests serving this with a Riesling or a sparkling cider. Ingredients:
1 pork tenderloin, about 3/4 lb |
1 lime |
1 large orange |
2 tablespoons olive oil |
2 garlic cloves, minced |
2 teaspoons chipotle chiles in adobo, finely chopped |
2 teaspoons dried oregano |
2 cups fresh pineapple, cut in large chunks, about 1/3 of a pineapple |
salt |
fresh mint, coarsely chopped |
Directions:
1. Cut pork into bite-sized chunks for threading onto skewers.
2. in a bowl just large enough to hold the pork, finely grate peel of lime and orange into bowl. Then squeeze the lime juice (about 2 tbsp.) and the orange juice (about 1/4 cup) into the bowl. Add oil, garlic, chipotle and oregano. Whisk to combine. Add pork and stir to coat. Refrigerate, covered at least 4 hours or overnight, turning occasionally.
3. Oil the grill and preheat barbeque to medium-high. Thread pork onto skewers randomly with the pineapple. Sprinkle with salt. Grill, brushing with marinade and turning frequently until cooked through, 7 to 10 minutes. Adjust heat as needed.
4. Remove the skewers to a platter and sprinkle with mint.
|
|