Friday, July 15, 2011

Barbecued Pork Tenderloin Skewers with Cranberry, Corn and Avocado Relish

Servings: 4 to 6
Preparation Time: 30 minutes plus marinating the pork.

2 (12 to 14-ounce) pork tenderloins, cut into 2-inch cubes
1 bunch (6 to 8) green onions, chopped (about ½ cup)
½ cup ketchup
¼ cup dark molasses
1/3 cup soy sauce
1 tablespoon peanut oil
1 tablespoon chili sauce
4 medium garlic cloves, minced (about 2 teaspoons)
2 tablespoons chopped fresh oregano
Salt and freshly ground pepper

1 (12-ounce bag) frozen cranberries, thawed, drained (about 3 cups)
Juice of 1 medium orange (about 1/3 cup)
1 large yellow bell pepper, roasted, skin removed, diced
1 medium jalapeno pepper, seeded and diced (about 2 tablespoons)
Zest of ½ medium orange (about 1 tablespoon)
2 large avocados, peeled, pitted and diced (about 2 cups)
1 (16-ounce can) corn, drained
1 tablespoon rice wine vinegar
1 tablespoon chopped fresh cilantro

Place the pork cubes into a shallow baking dish.

Stir together the green onion, ketchup, molasses, soy sauce, peanut oil, chili sauce, garlic and oregano. Pour this mixture over the pork cubes and toss to coat. Cover and place in the refrigerator to marinate for at least 30 minutes or overnight.

Place the cranberries and orange juice into the bowl of a food processor. Pulse to coarsely chop. Pour this mixture into a bowl. Stir in the roasted pepper, jalapeno pepper, orange zest, avocados, corn, vinegar, and cilantro.

Toss and season with salt and pepper. Set aside.

Remove the pork from the marinade. Thread onto long skewers.

Heat a grill pan (or outdoor grill) on high heat. Grill the pork skewers, basting with the reserved marinade, turning once, until browned, about 4 to 6 minutes per side. Transfer to a platter.

Serve with cranberry and avocado salsa.

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