How to make Spice-Rubbed Pork with Tomatoes Recipe
Grilling kabob strips from a Pork Tenderloin mildly seasoned with Moroccan spices and fresh grape tomatoes creates this quick and easy recipe. Just pair it up with some Grilled Rice of your choice!
This is a great starter recipe if you are just learning how to grill!
Spice-Rubbed Pork with Tomatoes Recipe
Ingredients
1 tbs brown sugar
1 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp ground cumin
1/8 tsp ground ginger
1 pork tenderloin (about 1 pd), trimmed of excess fat
1 tsp chile paste
16 cherry tomatoes
2 tbs soy sauce
1 tsp dark sesame oil
Soak 16 wooden skewers in water for 30 minutes.
Prepare a grill for cooking over medium-high heat.
First, oil the rack.
If using a Charcoal Grill, prepare a solid bed of medium-Hot coals.
If using a gas grill, preheat too high and close the lid, then open the lid and lower the heat to medium-high ( you can hold your hand one to 2 inches above grill level only 3 to 4 seconds ).
Meanwhile, in a small bowl, combine the brown sugar, coriander, garlic powder, pepper, salt, cumin, and ginger.
Rinse the pork tenderloin and pat dry with paper towels.
Cut the pork in half crosswise, and cut each half into eight lengthwise strips.
In a shallow dish combine the pork strips and chili paste, tossing to coat.
Sprinkle the brown sugar mixture evenly over the pork, tossing to coat.
Let the pork stand for 10 minutes.
Thread one strip of pork and one tomato onto each soaked skewer.
Lay the skewers on the grill.
Cook, turning once, until the browned and still slightly pink in the center (cut to test), about three minutes on each side.
In a small bowl, stir together the soy sauce and sesame oil, then drizzle over the pork skewers and serve.
Makes four servings
- 1 tbs brown sugar
- 1 tsp ground coriander
- ½ tsp garlic powder
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- ¼ tsp ground cumin
- ⅛ tsp ground ginger
- 1 pork tenderloin (about 1 pd), trimmed of excess fat
- 1 tsp chile paste
- 16 cherry tomatoes
- 2 tbs soy sauce
- 1 tsp dark sesame oil
- Soak 16 wooden skewers in water for 30 minutes.
- Prepare a grill for cooking over medium-high heat.
- First, oil the rack.
- If using a Charcoal Grill, prepare a solid bed of medium-Hot coals.
- If using a gas grill, preheat too high and close the lid, then open the lid and lower the heat to medium-high ( you can hold your hand one to 2 inches above grill level only 3 to 4 seconds ).
- Meanwhile, in a small bowl, combine the brown sugar, coriander, garlic powder, pepper, salt, cumin, and ginger.
- Rinse the pork tenderloin and pat dry with paper towels.
- Cut the pork in half crosswise, and cut each half into eight lengthwise strips.
- In a shallow dish combine the pork strips and chili paste, tossing to coat.
- Sprinkle the brown sugar mixture evenly over the pork, tossing to coat.
- Let the pork stand for 10 minutes.
- Thread one strip of pork and one tomato onto each soaked skewer.
- Lay the skewers on the grill.
- Cook, turning once, until the browned and still slightly pink in the center (cut to test), about three minutes on each side.
- In a small bowl, stir together the soy sauce and sesame oil, then drizzle over the pork skewers and serve.
Recipe courtesy of “Great Food Great Beer, The Anheuser-Busch Cookbook”
