Rosemary-Pork Kabobs
The fresh rosemary and mustard vinaigrette imparts a subtle but distinctive flavor to these grilled potato and pork kabobs. Lean pork tenderloin makes great kabobs and is easy to cut into cubes.
Ingredients
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Rosemary Vinegar:
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2 cups white-wine vinegar
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6 (6-inch) sprigs fresh rosemary
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3 cloves garlic, crushed
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Kabobs:
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1/2 cup olive oil
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1 tablespoon Dijon mustard
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2 teaspoons chopped fresh rosemary
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1/8 teaspoon black pepper
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1 pound pork tenderloin, in 1-inch cubes
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1 pound small red new potatoes
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8 (6-inch) sprigs fresh rosemary (optional)
Directions
1.
Rosemary Vinegar: In saucepan, bring vinegar to a boil. Pour into glass bowl; add rosemary and garlic. Cover; let stand at room temperature overnight. Strain.
2.
Kabobs: In bowl, whisk 1/2 cup vinegar (save remainder) oil, mustard, rosemary and pepper for vinaigrette. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill 30 minutes.
3.
Cook potatoes in simmering water, covered, until just tender, about 10 minutes. Drain; rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette.
4.
Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs, if desired.
5.
Broil or grill 4 inches from heat about 10 minutes, turning and basting with vinaigrette from bowl.
Nutrition information
Calories 466, Total Fat 32 g, Saturated Fat 5 g, Cholesterol 67 mg, Sodium 146 mg, Carbohydrate 17 g, Fiber 2 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Pork Tenderloin aRosa di Parmau
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. "Rosa di Parma" means it's stuffed with Parmigiano-Reggiano and prosciutto.) Typically made with beef, it is equally delicious and more economical made with pork tenderloin and ideal for entertaining parties of 8 to 10. Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish--even though they are more costly, the superior flavor is worth the expense.
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