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La Belle Cuisine
Exotic Pork Tenderloin Kabobs
Food and Stories from
Elizabeth on 37th
Elizabeth Terry, 1996, Doubleday and Co., Inc.
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 recipe Exotic Marinade with Cinnamon
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
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
the flavors for 30 minutes to 1 hour. Retoss every 30 minutes.
Soak 12 wooden skewers in water for 20 minutes. Light the
Remove the pork from the refrigerator, discard the marinade,
skewer alternately with the onion and green pepper. Grill the kabobs
fire for about 5 minutes per side, until the meat is
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
Set aside until ready to use.
Elizabeth: This marinade has wonderful hints of the Far East.
Savannah is a port city, cinnamon and other exotic spices have
extensively in our coastal cooking… Once the spices are toasted
cooking, they perfume the air and gently season the food…
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