Rosemary Pork Kabobs
Rosemary Vinegar:
2 cup white wine vinegar
6 sprigs fresh rosemary
3 cloves garlic, crushed
KABOBS:
1/2 cup olive oil
1 tbs. Dijon mustard
2 tsp. fresh rosemary
1/8 tsp. black pepper
1 pound pork tenderloin, in cubes
1 pound red potatoes
8 sprigs fresh rosemary
ROSEMARY VINEGAR: In saucepan, bring vinegar to boil. Pour into a
glass bowl, add rosemary and garlic. Cover, let stand overnight.
Strain.
KABOBS: In bowl whisk 1/2 cup vinegar, oil, mustard, rosemary and
pepper. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill
30 min. Cook potatoes in simmering water, covered, until tender.
Drain. Rinse with cold water. Halve potatoes and toss in bowl with
remaining vinaigrette.
Heat broiler or grill. Thread pork alternating with potatoes on 4
skewers, or 8 rosemary sprigs.
Broil or grill, 10 min. turning and basting with vinaigrette from
bowl.
Makes 4 servings. |