K Kruger
TVWBB 1-Star Olympian
When I had the pleasure of meeting Pat Barnes and his wife, Claire, a couple or three weeks ago this was the app. I'd planned to use grapes alone, as I usually do, but while we were purchasing produce Pat mentioned how good the mangos had recently been--so we got one and added chunks of mango to the recipe. It could be done without though, or other fruit could be used.
Grilled skewered pork tenderloin tapas w/grapes and mango
1 pork tenderloin, silverskin and extraneous fat removed, cut in 1-inch cubes (about the size of a grape or just slightly larger)
1 T cumin seeds, toasted and ground
2 t Aleppo pepper, toasted the last minute with the cumin
2 t ground coriander
1 t cinnamon
1 t fenugreek
several turns of the peppermill
good pinch salt
3 T orange juice--fresh squeezed or 'not from concentrate'
2 t oil
red seedless grapes
ripe mango chunks (cut them the same size as the grapes)
Blend all the spices together with the o.j. and oil and toss the pork chunks in; mix. Marinate 3 hours or longer.
Skewer the pork with red seedless grapes and ripe mango chunks. (For tapas, use just 1 or 2 chunks each of the pork and mangos and 1-2 grapes. As a more substantial first course or main use four each of everything and serve 1 or 2 skewers.)
Grill direct, turning frequently and basting once with marinade, till browned. Serve immediately.
Grilled skewered pork tenderloin tapas w/grapes and mango
1 pork tenderloin, silverskin and extraneous fat removed, cut in 1-inch cubes (about the size of a grape or just slightly larger)
1 T cumin seeds, toasted and ground
2 t Aleppo pepper, toasted the last minute with the cumin
2 t ground coriander
1 t cinnamon
1 t fenugreek
several turns of the peppermill
good pinch salt
3 T orange juice--fresh squeezed or 'not from concentrate'
2 t oil
red seedless grapes
ripe mango chunks (cut them the same size as the grapes)
Blend all the spices together with the o.j. and oil and toss the pork chunks in; mix. Marinate 3 hours or longer.
Skewer the pork with red seedless grapes and ripe mango chunks. (For tapas, use just 1 or 2 chunks each of the pork and mangos and 1-2 grapes. As a more substantial first course or main use four each of everything and serve 1 or 2 skewers.)
Grill direct, turning frequently and basting once with marinade, till browned. Serve immediately.