Alright, friends. We are going to have a little chat. Are you comfy with your grill? Do you use it? I have talked to so many of you lately that are intimidated by the grill and my current mission in life is to make that go away as quickly as possible. Please, all I ask is for you to learn how to start up your grill. Thats it. Thats all you need.
Grilling is a giant time saver for me during these warmer months. You throw your food on for a super quick sear and really, thats it. Starting your grill is the most difficult part and once you have that figured out you’re left with nothing but charred, smokey, fresh flavor for the rest of the season. Think of it as cooking on your stove with a cast iron skillet or really hot pan. Only outside. Can you beat that? I think not.
I’m definitely no grill master, not even close. I don’t use the fancy cedar planks. No special grilling tools. As much as I love the flavor, no charcoal here either, only gas…its just too easy. No bricks. No rules, really. I treat the grill like its my cast iron skillet and nothing more. But I can do it…and the eats that come off of my grill tend to be my favorite recipes to date. Buddy that up with easy, quick and simple and you’ll find me on the grill nearly every evening this time of year.
And speaking of favorite recipes, these Grilled Pork Tenderloin Skewers just made their debut on the list. I put the marinade together with some staples that I have in my kitchen and after one lick of the whisk I knew it was a sure thing. Add in some smokey pork flavor, slightly crisp, charred red peppers and sweet pineapple and its a total game changer. 8 minutes on the grill is all it takes…can you handle that?? I hope your family enjoys this one as much as we did! And please, for the love of Grilled Pork Tenderloin Skewers…please…pair these skewers with this Baked Coconut Brown Rice. Holy buckets. Bliss.
Sweet and Smokey Pork Tenderloin Skewers
2 Pounds Pork Tenderloin, cut into 1 inch pieces
1/3 Cup Extra Virgin Olive Oil
2 Cloves Garlic, grated or pressed
2 Tablespoons Dijon Mustard
1 1/2 Tablespoons Pure Maple Syrup
1 Tablespoon Balsamic Vinegar
2 Teaspoons Chili Powder
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Red Bell Pepper, cut into 1 inch pieces
2 Cups Cut Pineapple (cut into 1 inch pieces)
Fresh Chopped Cilantro, for garnish
Place the olive oil, garlic, dijon, maple syrup, balsamic vinegar, chili powder, salt and pepper in a medium bowl. Whisk well until combined. Place the marinade in a plastic bag, add the pork and toss well to coat and seal the bag tightly. Place in the refrigerator to marinade for 2-4 hours.
Remove pork from marinade and place onto skewers, alternating with the red pepper and pineapple. (if using wooden skewers do not forget to soak them in water for 30 minutes prior so that they do not burn on the grill)
Preheat gril to high heat. Place the skewers on the grill and cook for 4 minutes or until there is a nice char on the one side. Flip over and cook for an additional 4 minutes or until cooked to your desired doneness. Garnish with chopped cilantro. Serves 6-8