So, I have been advised that I have to tell you my husband made this absolutely delicious meal from start to finish this evening. Apparently, if I do not give proper credit, he may start a competing blog. Ok, Bill I am officially quaking in my boots.
Excuse me everyone, attention please. Before MacGyver starts his own blog and shares 101 Ways to Use a Butter Knife, please know that my husband made this recipe. I also must give Martha credit too, as I found this recipe in an old Everyday Food magazine yesterday. All I did was enjoy this yummy little entree. Even my 7 year old daughter’s friend, who joined us for dinner tonight, loved it. I really like that kid. She can come back.
Finally, since we’re all fighting colds here, I served Strawberry Clementine Salad on the side. I’d say we’re all caught up on our Vitamin C for the day.
Pan-Grilled Pork Kebabs
3/4 cup long-grain white rice
2 cups frozen peas, thawed
1 pork tenderloin (about 1 pound), cut into 1 1/2-inch chunks
1 navel orange, cut into chunks
4 tsps vegetable oil
1/4 cup honey
1/4 cup spicy brown mustard
Coarse salt and pepper
Preheat oven to 200F; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
Alternately thread pork and orange chunks onto eight 6-inch skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 teaspoons oil. Cook half the skewers until the pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 teaspoons oil; cook remaining skewers.
In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.