Wednesday, July 2, 2014

ChezCindy: Grilled Pork Tenderloin and Peach Kebabs

This simple kebab recipe brings a spectacular summer dish with just few ingredients.  Anytime you can pair pork with fruit, it is a great combination.  The kebab is brushed with a sweet-spicy glaze made by mixing apricot jam and a touch of cayenne pepper.  I used fresh peaches here, but fresh apricots or plums would also be delicious. 

Remember to soak the wooden skewers for at least an hour in water.  This will keep them from burning as you cook the kebab.  Or use metal skewers that can be used time and again. 

I made small skewers with just 3 pieces of pork per skewer to serve as an appetizer for a party.  Skewer 6-8 pieces for a dinner, perhaps served with couscous.  A dry Riesling wine pairs well. 

Grilled Pork and Peach Kebabs
1 pound pork tenderloin
4 large peaches
1 small red onion
1/2 cup apricot jam
1/8 teaspoon cayenne pepper
2 teaspoons white vinegar
salt and pepper
2 tablespoons canola oil

Soak the wooden skewers in water for about an hour.  Cut the pork tenderloin into 1-inch cubes.  Cut the red onion into 1-inch wedges, separating the pieces.  Pit the peaches and cut into quarters, then, cutting each quarter in half across the mid-section.  

To make the glaze, combine the apricot jam, cayenne pepper and white vinegar in a small saucepan.  Heat for a few minutes to melt the jam.  If the sauce seems too thick, add a tablespoon of water to thin out. 

Thread the pork, apricots and onion onto the skewers, alternating pieces, beginning and ending with a cube of pork.  Brush the kebabs with the canola oil; season with salt and pepper.  Grill the kebabs for about 10 minutes, turning to cook evenly.  The pork needs to cook to an internal temperature of 145 degrees.  

Brush on the apricot glaze in the last few minutes, once the pork has begun to char, slathering generously.  Remove from the grill, and brush with the remaining glaze. 

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