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Categories Pork Apple tenderloin kebabs
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Apple tenderloin kebabs
Group:Other
Description:

This is an 10 minute prep, 2 hour marinade and 10 minute cook.   Quick enough so apples stay firm and tenderlion stays moist.  I use mango vinegar that I make myself but any vinegar would probably do

Recipe is for two hungries or three/four moderate eaters. Multiply recipe as appropriate

Ingredients:

1 lb pork tenderloin in 1\" cubes (larger rather than smaller)

1 Apple cored (I use Royal Gala but others would work) and quartered then halved to give you 8 chunks.  You need equal numbers of pork and apple chunks.  Do more apple if you need to.

4 (or more) soaked bamboo kebab skewers

Chunk of soaked apple or cherry wood for smoking

Marinade

2 tbsp olive oil

2 tbsp mango vinegar (see below)

1 tsp fresh thyme (1/2 tsp dried will also work)

2 tsp dijon mustard

1/4 tsp each kosher salt and freshly ground black pepper

 

Instructions:

Mix all but pork and apples in bowl or jug.  Whisk until emulsified.

Put pork and apple chunks into ziploc bag pour in marinade and refrigerate for 2 hours (less will still work - so will more).

Thread pork and apples alternately on skewers. 

Fire up Egg to 400 F and add wood. 

Grill direct for 2 minutes a side and one more side or until internal pork temperature is no more than 160 F.  I stop around 150 F and let it rest for 5 minutes.  After 150 F tenderloin begins to dry quickly.

Mango vinegar you can buy in the specialty vinegar section at the grocery store or make easily yourself.

2 cups white vinegar (you can use wine vinegar but regular vinegar works as well)

1 ripe juicy mango (Unripe non juicy won\'t cut it)

1/4 - 1/2 cup mango nectar (grocery store juice aisle)

Peel and slice flesh off mango. Dump flesh into blender add 1/4 cup mango nectar and 2 cups vinegar.  Blend until completely smooth.  taste for sweet/acid blend and add more nectar to taste, or not.  Decant into bottles/jars and refrigerate.  Keeps for weeks.

Notes:Serve with small tomatoes roasted on the Egg at the same time the kebabs are grilling (lift off very gently) and basmati rice steamed with a cinammon stick, bay leaf, six cloves and six green cardamoms - or whatever aromatic spices you have. Pick out spices before serving.
Calories Per Serving:240Price Per Serving:Around $1
Number Of Servings:3 - 4Source:Good Times magazine modified by author
Vegetarian:YesTime To Prepare:10 minutes
Date:Wed 07 Oct 2009 02:14:46 UTCViewed:5558 times
Author:Nick HodsonEmail:
Rating:5,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
Grillin' PadreComment added on: Sun 10 Jan 2010 03:19:35 UTC
I thought this was one of the best pork recipes I have ever tried. I used passion fruit vinegar as I couldn't get or make mango and echo the 150 remark. The pork just melted in the mouth. Thanks for the great recipe! As my wife says, "This one is 'Company Worthy!'"
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