Lemon Ginger Pork Skewers
This yogurt-based marinade is more for flavour than for tenderizing. You could also use a boneless pork shoulder blade roast or boneless pork loin centre roast.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 198 |
| pro | 29 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 62 mg |
| sodium | 205 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 1% |
| vit C | 38% |
| folate | 4% |
-
1 large pork tenderloin (about 1 lb/500 g)
1 lemon
Lemon Ginger Marinade:
1/4 cup (50 mL) plain yogurt
1 tbsp (15 mL) grated gingerroot
1-1/2 tsp (7 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, minced
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) salt
Pinch pepper
Preparation:
Lemon Ginger Marinade: In large bowl, whisk together yogurt, ginger, lemon rind and juice, oil, garlic, cumin, salt and pepper.
Cut pork into 1-inch (2.5 cm) cubes; add to bowl and toss to coat. Cover and refrigerate for 4 hours, stirring occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
Cut lemon into 1/4-inch (5 mm) thick slices; cut each into quarters. Alternately thread pork and lemon quarters onto 4 metal or soaked wooden skewers.
Place on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning 4 times, until golden brown and just a hint of pink remains inside, about 12 minutes.
Cut pork into 1-inch (2.5 cm) cubes; add to bowl and toss to coat. Cover and refrigerate for 4 hours, stirring occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
Cut lemon into 1/4-inch (5 mm) thick slices; cut each into quarters. Alternately thread pork and lemon quarters onto 4 metal or soaked wooden skewers.
Place on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning 4 times, until golden brown and just a hint of pink remains inside, about 12 minutes.
Source
Get Grilling: Summer 2007
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