Mrs. Tom’s Pork Tenderloin Kabobs
w/ fresh grilled peaches
serves 6
2 pork tenderloins cut 1 1/2 inch thick should give you about 16 medallions
1 cup fresh orange juice
two tablespoons honey
juice of two limes
1/2 tablespoon fresh ginger paste
4 small peaches cut in half
(the peaches should be ripe but still a little firm)
2 tablespoons of virgin olive oil
2 cloves fresh garlic
two teaspoons fresh chopped rosemary
1 tablespoon chopped cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
S&P
WOODEN SKEWERS SOAKED FOR 30 MINUTES IN WATER
In a small sauce pan combine the orange juice, honey, lime, ginger and a pinch of Kosher salt. Bring the mixture to a simmer over medium heat. Simmer gently for about 20-30 minutes until the mixture thickens into a syrup and about 1/2 cup remains. Let it cool and add the cilantro.
Place the tenderloin medallions in a bowl and add the oil, chili powder, pinch of kosher salt garlic, cumin and pepper. Toss until the pork is coated with the ingredients.
Skewer the pork from end to end alternate sliding the peaches evenly in the between the pork.
Brush your grates clean and prepare a two zone fire, grill over high heat with the lid closed. About 6-8 minutes turning once. Finish by drizzling the sauce over the kebobs once they are done.
Eat Well, Mrs. Tom