Grilled Moroccan Pork
Tenderloin Kabobs
Delano Farms
Recipes developed by Connie Guttersen
2 tablespoons chopped fresh
;at-leaf parsley
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
8 cloves garlic, minced
( 4 teaspoons minced)
1 tablespoon chopped fresh oregano
or 1 teaspoon dried oregano, crushed
1½ teaspoons coriander seeds, ground,
or 1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon grated fresh ginger
½ teaspoon freshly ground
black pepper
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper
or crushed red pepper
¼ teaspoon ground turmeric
1 1-pound pork tenderloin,
cut into 1-inch cubes
2 cups Delano Farms* red,
black or green seedless grapes
(or some of each)
For marinade, in a large bowl stir together parsley, lemon juice, oil, garlic,
oregano, coriander seeds, paprika, ginger, black pepper, kosher salt, cayenne
pepper and turmeric until combined. Add pork cubes and grapes. Stir gently
until pork and grapes are coated. Cover and marinate in the refrigerator for
1-2 hours.
On eight 12-inch skewers, alternately thread pork and grapes, leaving a
¼-inch space between pieces. For a charcoal grill, place kabobs on the rack
of an uncovered grill directly over medium coals. Grill for 10-12 minutes or
until pork is just slightly pink in center, turning occasionally to brown evenly.
(For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill
rack over heat. Cover and grill as above.) Makes 4 servings.
Tips: If using wooden skewers, soak in enough water to cover for at least
1 hour before using. Also, you may substitute 1 pound skinless, boneless chicken
breast halves for the pork. And try a variety of grapes for a colorful kabob.
Recipe courtesy of NewSonomaDiet.com.
* Brands may vary by region; substitute a similar product.
Grilled Moroccan Pork Tenderloin Kabobs photo on page 91
Grape & Arugula Salad
Delano Farms
2 cups arugula
2 cups romaine leaves, shredded
1 cup Delano Farms* red, green or
black seedless grapes, cut in half
1 teaspoon lemon zest
Salt and pepper to taste
3 tablespoons Concord Grape Balsamic
Vinaigrette (recipe at right)
¼ cup slivered almonds, toasted
2 tablespoons blue cheese, crumbled
GRAPE BALSAMIC VINAIGRETTE
½ cup unsweetened Concord
grape juice
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
To make the vinaigrette, place grape juice in a small saucepan. Reduce
by half. Remove from heat and cool. (Note: Keep an eye on the reducing
grape juice. It will burn if it reduces too far.)
Stir in balsamic vinegar and whisk in extra-virgin olive oil. Season with
salt and pepper.
Place the arugula and romaine in a bowl. Add grapes and lemon zest.
Season with salt and pepper, then dress with vinaigrette. Divide between
4 plates. Top with almonds and blue cheese. Makes 4 servings.
Tips: Cutting the grapes in half makes them easier to eat. Seasoning the
greens before dressing allows them to take on the ;avor of the salt and
pepper more readily than after they are coated with vinaigrette. For
variations, replace arugula with watercress, endive or red leaf lettuce.
Recipe courtesy of The New Sonoma Cookbook (Sterling, 2011).
* Brands may vary by region; substitute a similar product.
92 A Decade of Cooking The Costco Way
