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Thursday, July 5, 2012

Citrus Pork Kabobs

We are having so much fun creating new kabob recipes and this recipe was a complete and delicious success.  I've been trying to come up with a pork kabob recipe and decided to combine several recipe ideas into one.  When cooking pork you will want to make sure the pork is cooked thru, but try not to overcook the meat or it will be tough and chewy.  The pork can be juicy and still be cooked thru, just aim for an internal temp of about 145 degrees.  A handy meat thermometer makes this easy to check.

The combination of sweet, "citrusy-sour" and spicy flavors come together to create a really great tasting glaze on the pork.  The sweetness of the pineapple is followed by a zing of Serrano pepper and, when combined with a creamy coconut infused rice, all of those distinct flavors create an amazing meal.  If you have never tried to make your own kabobs, this is the recipe to try first!

1/2 cup  Pineapple Preserves
1 Whole Serrano Pepper, finely minced (use a jalapeno if more intense heat is desired)
1 TB  Lime Juice

1/2 cup  Orange Juice
1/2 cup  Lime Juice
2/3 cup  Olive Oil
3 cloves  Minced Garlic
2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper

1  Fresh Pineapple, peeled, cored and cut into 3-inch chunks
1 large  Red Onion, cut into chunks
1 large  Green Pepper, cut into large chunks
1-1/2 lbs  Lean Pork Tenderloin, cut into 1-inch cubes

Coconut Rice
2 cups  Long Grain Rice
2 cups  Canned Coconut Milk
2 cups  Water
2 tsp  Kosher Salt
1 can  Black Beans, drained and rinsed
Lime and Orange Wedges for Garnish

Using a large zip lock bag, combine the orange juice, lime juice, olive oil, garlic, salt and pepper.  Add the pork pieces to the mixture and zip bag closed, turning bag over to coat the pork.  Refrigerate and allow to marinate 2 - 4 hours.

In a small glass bowl, combine the pineapple preserves, Serrano pepper and 1 tablespoon lime juice.  Stir to fully combine and set aside at room temp for about 1 hour until ready to use.  (** Prepare the glaze in advance so the flavors have time to blend.)

Combine the rice, coconut milk, water, salt and pepper in a large saucepan.  Bring mixture to a boil, cover and reduce heat to low and cook for 15-18 minutes or until liquid is absorbed and the rice is tender.  Let rice stand 5 minutes and fluff with a fork, then add the black beans and stir.

Drain the pork and discard the marinade. Thread the pieces of pork onto metal skewers alternating with pieces of pineapple, green pepper and red onion.

Grill the pork kabobs over medium-high heat for 8 - 10 minutes or until no longer pink inside, brushing with the glaze after each turn.

Serve each kabob with a scoop of coconut rice and orange and lime wedges for garnish.  Enjoy!!

1 comment:

  1. Your Citrus Pork Kabobs and Coconut Rice is a great summer entertaining recipe! Thank you for sharing this! I hope to make it soon! Allen.


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