PORK TENDERLOIN KBOBS WITH APRICOT & FIG CHUTNEY
RISE AND SHINE OKLAHOMA
FREEDOM 43 TV KAUT OKC 7.7.15
1 1/2 pound pork tenderloin trimmed, cut into one inch cubes
1 13.5 ounce can coconut milk
2 tablespoons grape-seed oil, plus more for the grill
4 cloves garlic smashed and minced
1 tablespoon honey
1/3 cup minced cilantro, plus more for garnish
2 tablespoons fresh lime juice
1 tablespoon Sriracha
1 red bell pepper cut into 1 inch chunks
red or yellow onion quartered
firm ripe tomatoes quartered
8 Bamboo skewers soaking in water
whole romaine leaves for serving
chopped roasted peanuts and chopped green onion to garnish
- Toss the pork with the coconut milk, oil, garlic, honey, lime juice, and cilantro. Cover and chill for 1-4 hours.
- Preheat your grill to medium, and lightly brush with oil. Thread the pork, red bell pepper, and onion, on to your bamboo skewers, in whatever order you like. End with one tomato quarter at the top.
- Place prepared skewers on to your hot grill and begin cooking. Sprinkle evenly with ITK’s “Cook’s Line” seasoning, rotating evenly on all sides to insure even cooking and great grill marks. baste the bobs with your reserved marinade, and cook through.
- Serve the Kbobs in romaine leaves, and dot the tops with ITK’s Apricot & Fig Chutney. Garnish with chopped peanut, green onions, and cilantro.