Wednesday, October 10, 2012
Pork Tenderloin Kebabs
Pork tenderloin was on special so I picked up a nice one. I cut it into 1 inch thick slices and marinated it in 3 cloves crushed garlic, tbsp fresh oregano, 1/2 tsp salt, pepper, tbsp oil and 1/4 cup red wine. I marinated it for at least 4 hours then made the kebabs with just green pepper and cherry tomatoes from the garden.
The rice was done with half chicken stock, half water, salt, pepper, dried oregano and oil. The peas were frozen by the Green Giant and carefully microwaved to perfection.
The kebabs had so much flavor and the rice just punched it up over the top. I've never had pork kebabs this good anywhere. Must have been the Valpolicella.