Monday, June 21, 2010

Pork Skewers with Greens and Twice Baked Potatoes

We decided to try a variation on the pork tenderloin. Chunk the tenderloin up and toss it with a mixture of 1/3C olive oil, 3T balsamic vinegar, some fresh tarrigon and salt and pepper to taste. Add some mushrooms and onion and allow the mix to marinate for a few hours. Skewer the meat and veggies separately because of the difference in cooking time. This is especially true with chicken and pork because, while we don't like the pork over done and dry, we don't want it medium rare like beef either. Turn the meat skewers after about 10 min on the grill and add the veggie skewers then. The greens were simply steamed and tossed with a little vinegar and hot sauce. The twice baked potatoes have been here many times before.



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