Monday, January 5, 2009

Pan-Grilled Pork Kebabs

This recipe is from Martha Stewart's Food Magazine. It was a simple, yet fancy dinner one night last week for us. It was very tasty and my husband thought it was fantastic!

Pan-Grilled Pork Kebabs From Food Everyday, January/February 2009

3/4 c long grain white rice
1 pkg (10 oz) frozen peas, thawed
1 pork tenderloin (1 pound), cut into 1 1/2" chunks
1 navel orange, cut into chunks (keep rind on)
coarse salt and pepper
4 tsp vegetable oil
1/4 c honey
1/4 c spicy brown mustard

Preheat oven to 200; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.

Alternately thread pork and orange chunks onto 8 6" wooden skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 tsp oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 tsp oil; cook remaining skewers. Microwave for 1 minute at a time if pork isn't cooked through.

In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.

Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.

No comments: