Memorial Day weekend: time to bring on the grill! After months of cold weather and rain it is refreshing to get back into the back yard and spend some time with your grill! Nothing sweetens the deal like a well marinated skewer of meat and grilled vegetables. This recipe combines the freshness of Basil and Lime with tangy Pork Tenderloin for a super moist and flavorful meat that is easy to make and will please even the most picky eaters (my 2 year old - self proclaimed vegetarian - even loved it!)
Grilled Basil and Lime Pork Kabobs
http://saucyplate.com/Recipes/471.aspx
Serves 6
Ingredients
1 1/2 lb pork tenderloin 1 1/2 in. cubes
2 limes - zest and juice reserved
1/4 cup balsamic vinegar
1/2 oz fresh basil leaves - minced
1 tbsp Dijon mustard
1 tbsp honey or agave nectar
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
1/3 cup canola oil
Directions:
Place cubed pork tenderloin in a zip top plastic bag.For marinade: Combine remaining ingredients in a small bowl. Whisk to combine. Pour the marinade into the bag with the pork. Toss to coat. Refrigerate for 1 hour or up to overnight. Thread meat onto metal or wooden skewers.Heat grill over high heat. Grill skewers 6 minutes per side, or until slightly pink in the center.
Chef's Notes:
** Do not use Olive Oil in place of the Canola oil. Olive Oil flames up too high over an open flame and will cause the meat to be overly charred.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment