|
|||
Sign in to your account |
New Here? Join Chatelaine.com in 2 easy steps. |
||
|
Email Address: |
|||
|
Password: ( Did you forget? ) |
|||
| Remember me next time! | |||
| subscribe to magazine | français
what's hot now
PRINT
Andreas Trottmasndorff
Ingredients
- 6 large skewers
- 2 tbsp (30 mL) each hoisin sauce and ketchup
- 1 tbsp (15 mL) soy
- 1 tbsp (15 mL) sherry or rice vinegar
- 1 tsp (5 mL) Tabasco
- 1 pork tenderloin
- 1 large peach
- 1 large onion
- 1 tbsp (15 mL) olive oil
- pinches of salt and pepper
While apples are the classic match for pork, this is the season to try ripe, juicy peaches - a sensational dish! The peaches sizzle up sweet and juicy.
- If using wooden skewers, soak in water. In a large bowl, stir hoisin with ketchup, soy, sherry and Tabasco. Spoon about 1 tbsp (15 mL) into a small bowl and set aside.
- Slice pork in half lengthwise, then cut into 1 1/2-inch (3.5-cm) chunks. Stir into sauce in large bowl. Cover and refrigerate at least 1 hour or overnight. Flavours meld as it sits.
- When ready to cook, oil grill and heat barbecue to medium-high. Cut peach and onion into large chunks, about the same size as pork. Place in a small bowl. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Alternately thread pork, peach and onion onto skewers.
- Barbecue kebabs with lid closed, turning often and basting with saved sauce halfway through, until pork is firm when pressed, 10 to 15 minutes. Terrific with potato salad or boiled new potatoes and corn on the cob.
- 14.6 g protein
- 4.2 g fat
- 8.9 g carbohydrates
- 1.1 g fibre
- 1 mg iron
- 13 mg calcium
- 356 mg sodium
- 134 calories
