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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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These hearty, meat-and potato skewers have a little something to please everyone, from pineapple to pork. From TOH. Ingredients:
6 small red potatoes, halved |
1 1/2 cups vegetable oil |
1/3 cup lemon juice |
1/3 cup worcestershire sauce |
1/4 cup white wine vinegar |
1/4 cup soy sauce |
3 tablespoons prepared mustard |
2 tablespoons minced fresh parsley |
3 teaspoons pepper |
2 garlic cloves, minced |
2 (1 lb) pork tenderloin, cut into 1 inch cubes (1 lb each ) |
3 ears sweet corn, cut into 1 inch wheels |
1 large onion, cut into wedges |
1 large green pepper, cut into 1 inch pieces |
1 (11 1/2 ounce) package cherry tomatoes |
1/2 lb medium fresh mushrooms |
1 1/2 cups cubed fresh pineapple |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until tender. Drain and cool slightly; set aside.
2. In a small bowl, combine the oil, lemon juice, Worcestershire sauce, vinegar, soy sauce, mustard, parsley, pepper and garlic. Pour half into a large resealable plastic bag; add the pork. Pour remaining marniade into another large resealable plastic bag, add the vegetables and pineapple. Seal both bags and turn to coat; refrigerate for 2 hours. Drain and discard both marinades.
3. On 12 metal or soaked wooden skewers, alternately thread pork with vegetables and pineapple. Grill, covered, over medium heat for 8-10 minutes on each side or until pork juices run clear .
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