tapas style pork skewers
Somehow another week flew by without even a single recipe post. Don’t worry, there has still been a ridiculous amount of cooking going on! Honestly, the nice weather makes time in front of the computer a lot less appealing…so, we do have plenty of recipes stocked up – and probably hundreds of photos to go through (once you start taking food photos it quickly becomes an addiction…). We’ll be back to a regular posting schedule soon!
These pork tenderloin skewers have a great combination of flavors and textures…a little salty, a little sweet, a little crunch from the almonds. Yum! Plus, the bite sized pieces mean extra surface area to soak up all that flavor. And who doesn’t love food on a stick! Why is it that anything on a skewer is nearly impossible to resist? Kebabs, cake pops, corn dogs, popsicles…
Tim paired the pork skewers with a cabbage fennel slaw and sauteed eggplant with tomatoes, basil and goat cheese…and possibly several beverages. Here he is with the details…
I have battled with pork tenderloin for years. It’s inexpensive and tender, but overcooked by one minute and it starts to resemble shoe leather. That being said, please, please don’t be scared of medium to medium-well pork.
One advantage I had in this recipe was a marinade. During the week you don’t always have time to marinade things for hours, but a tenderloin will take up the flavour and moisture really quickly, leaving you with time to make your ‘sides’. By ‘sides’, I mean cocktail. Hey, we are slaving away in the kitchen – we deserve a treat!
For some reason, cutting this into cubes and putting it on a skewer makes it so much more appealing. Enough talk, let’s cook.
Tapas Style Pork Tenderloin Skewers
Serves 4 to 6
2 pork tenderloins
1/2 cup of olive oil
8 garlic cloves, chopped
1 tablespoon of fresh chopped parsley
1 tablespoon of fresh chopped thyme
salt and pepper to taste
1 teaspoon of fresh thyme
1 tablespoon of honey
1/2 tablespoon of balsamic vinegar
1/4 cup of chopped toasted almonds
First, if you’re using wood skewers, you’ll want to get those soaking in some water. Cube your tenderloin into bite-sized pieces. Mix the olive oil, garlic, parsley, thyme, salt and pepper in a ziplock bag. Put the cubed pork into the ziplock with the marinade. Massage the marinade into the meat. Pour yourself a French 75 or a mojito. Let chill in the fridge (the pork, not the cocktail) for about 1 hour – obviously the longer the better – so you might need two cocktails. After some marinading time, put together your pork skewers.
Heat your barbecue or a grilling pan to medium-high heat. Mix the remaining thyme, honey and balsamic vinegar in a bowl. Grab a barbecue brush. Shake as much of the oil marinade off of the pork as possible – you don’t want big flame ups on the grill. Grill each side (there are 4) for about 3 minutes a side. After each turn, brush your honey mixture on the pork. Once cooked, remove from heat and top with the chopped almonds. The pork should be sticky, so roll them around in the nuts. Let them rest for 5 to 10 minutes. You can garnish with a bit of thyme or parsley – or drizzle with a bit more honey, if you like it sweet. Pour yourself another cocktail and enjoy!