Description
Tender pork is skewered on fragrant rosemary sprigs and marinated in garlic and lemon for a delicious and different kabob.
Ingredients
- ¼ cups Oil Of Choice
- 1 whole Lemon, Zest And Juice
- 1 Tablespoon Minced Garlic
- 2 pounds Pork Tenderloin, Cut Into 3/4-inch Cubes
- 8 sprigs Rosemary, About 6 Inches Each With Very Woody Stems
- 2 teaspoons Salt And Pepper
Preparation
Put oil, lemon zest and juice, garlic and pork in ziplock bag and let marinate in fridge for 30 minutes.
Heat grill on high for 10 minutes. While grill heats, make skewers. Starting with thick end of rosemary, slide pork cubes on. They should be close but not touching. Season with salt and pepper if desired.
Reduce grill heat to medium and grill each side for 2 minutes for a total of about 6–8 minutes depending on the heat of the grill and the size of your cubes.
Tip: If you have leftover pork skewers, take them off the rosemary, toss them with some cream and Parmesan and serve over pasta with a squeeze of lemon.
