Pork and Veggie Sea Salt Skewers

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Posted by in Recipes on Sep 11, 2012 . .

3 Tbsp Olive Cart Rosemary Olive Oil
2 Tbsp Olive Cart Lambrusco Vinegar
2 Sun dried Tomatoes, chopped
2 garlic cloves, chopped
1/2 tsp Olive Cart Michigan Flake Sea Salt
1/4 tsp black pepper
1 lb boneless pork tenderloin, cut into 1 inch pieces
1 lb small red, white and purple potatoes ( about 1inch diameter)
2 sweet red peppers, cored, seeded, and cut into 1 inch pieces
3 summer squash (about 3/4 lb) halved lengthwise and cut into 1/2 inch moons

Whisk together olive oil, vinegar, sundried tomatoes, garlic, 1/4 tsp salt, 1/8 tsp bepper. Place pork and 2 Tbsp of oil and vinegar mixture in a reasealable plastic bag. Shake to coat pork and refrigerate for 2-4 hours. Place potatoes in a medium size saucepan and cover with water. Bring to a boil and simmer 10 minutes and drain. Heat a gass grill to med-hi or the coals to med-hot. thread pork onto 2 skewers, potatoes onto 2 skewers and vegetables onto separete skewers. Brush generously with oil and vinegar mixture. Lightly coat grill rack with oil or nonstick cooking spray. Grill vegetables 5-6 min and potatoes abut 4 minutes, turing a few times and brushing with oil and vinegar mixture. Grill pork 3-4 minutes per side or until internal temp. reaches 145 degrees F. Brush with remaining oil and vinegar mixture. Sprinkle remaining 1/2 tsp salt and 1/8 tsp pepper over skewers before serving.

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