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Exotic Pork Tenderloin Kabobs



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Exotic Pork Tenderloin Kabobs

Savannah Seasons:
Food and Stories from
Elizabeth on 37th

Elizabeth Terry, 1996, Doubleday and Co., Inc.


Serves 6

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 recipe Exotic Marinade with Cinnamon
(recipe follows)
1 Vidalia or sweet Spanish onion,
cut into 1-inch dice
2 green bell peppers, cored, seeded,
and cut into 1-inch dice
1/4 cup plain yogurt, allowed to sit out for
15 minutes, liquid drained away
1/4 cup crushed toasted peanuts
1/4 cup crushed toasted pecans

Toss the cubed pork in the marinade, cover, and refrigerate to com-
bine the flavors for 30 minutes to 1 hour. Retoss every 30 minutes.
Soak 12 wooden skewers in water for 20 minutes. Light the grill.
Remove the pork from the refrigerator, discard the marinade, and
skewer alternately with the onion and green pepper. Grill the kabobs
over medium fire for about 5 minutes per side, until the meat is
cooked through. Remove from the grill and immediately roll the
kabobs in the yogurt and then the crushed nuts.

Exotic Marinade with Cinnamon

Yields 1/2 cup

1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons fresh cracked black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons butter

In a small bowl, with a wooden spoon cream together all the
ingredients. Set aside until ready to use.

Note from Elizabeth: This marinade has wonderful hints of the Far East.
Because Savannah is a port city, cinnamon and other exotic spices have
been used extensively in our coastal cooking… Once the spices are toasted
by the cooking, they perfume the air and gently season the food…

Featured Archive Recipes:
Spice-Marinated Pork "Porterhouse"
(Louis Osteen)

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Teriyaki Chicken Kebabs

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