Rosemary-Pork Kabobs
From: Family CircleThe 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
Rosemary Vinegar:
2 cups white-wine vinegar
6 (6-inch) sprigs fresh rosemary
3 cloves garlic, crushed
Kabobs:
1/2 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1/8 teaspoon black pepper
1 pound pork tenderloin, in 1-inch cubes
1 pound small red new potatoes
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Family Circle
- Cute Cupcake Recipes
- Slow-Cooker Solutions
- 30-Minute-Max Dinners
- Cooking with Superfoods
- Fresh Twists on Chicken
