Grilled Moroccan Pork Tenderloin Kabobs
A simple grilled dinner with bold, robust flavor from The New Sonoma Diet.
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 8 cloves garlic, minced (4 teaspoons)
- 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano, crushed
- 1 ½ teaspoons coriander seeds, ground, or 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon fresh ginger, grated
- ½ teaspoon freshly grounded black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper or crushed red pepper
- 1/4 teaspoon ground turmeric
- 1 pound pork tenderloin, cut into 1-inch cubes
- 2 cups seedless green grapes
For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic, oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne pepper, and turmeric until combined. Add pork cubes and grapes. Stir gently until pork and grapes are coated. Cover and marinate in the refrigerator for 1 to 2 hours.
On eight 12-inch skewers, alternately thread pork and grapes, leaving 1 ¼ inch space between pieces. For a charcoal grill, place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until pork is slightly pink in the center, turn occasionally to brown evenly. For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.
From The New Sonoma Diet © by Connie Guttersen RD, PhD. Used with permission from Sterling Publishing Co., Inc.