PORK TENDERLOIN KBOBS WITH APRICOT&FIG CHUTNEY

by Chef Scotty


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 

In The Kitchen With Scotty “Cook’s Line” all purpose seasoning

8 Bamboo skewers soaking in water

whole romaine leaves for serving

chopped roasted peanuts and chopped green onion to garnish

1 Jar In The Kitchen With Scotty "Apricot&Fig Chutney"



  1. Toss the pork with the coconut milk, oil, garlic, honey, lime juice, and cilantro. Cover and chill for 1-4 hours. 
  2. 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. 
  3. 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. 
  4. Serve the Kbobs in romaine leaves, and dot the tops with ITK’s Apricot & Fig Chutney. Garnish with chopped peanut, green onions, and cilantro.