IT COOKS IN MINUTES!
Made this last night, it was a hit! Very flavorful. It definitely covered the bases of tart, sweet, and heat. Will be making this again and again!
~ Diane K.
– Slice the pork tenderloin into 1-inch cubes.
– In a glass (or non-reactive) bowl, whisk together the balsamic vinegar, soy sauce, garlic, honey, Creole seasoning, tomato paste and pepper. Add the pork, stirring well to coat. Cover.
– Make the vinaigrette by whisking together the garlic, mustard, and vinegar. While whisking gradually add the olive oil. Season with salt and pepper and toss into the vegetables.
– Preheat the grill to medium-high heat. – Peel the red onion and slice lengthwise in half. Cut into wedges about 1 1/2 inches in size.
– Thread the pork and red onion onto the skewers. Lightly brush to prevent sticking. – Grill the pork skewers, rotating once or twice until fully cooked.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...