Jerk-Spiced Pork, Peach, and Green Tomato Kabobs

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Jerk-Spiced Pork, Peach, and Green Tomato Kabobs

Sweet peaches and tangy green tomatoes are a great contrast to the spice of the jerk-marinated pork.

Jerk-Spiced Pork, Peach, and Green Tomato Kabobs
 
Ingredients
  • ½ cup loosely packed fresh cilantro leaves
  • 5 tablespoons olive oil, divided, plus more for brushing
  • ¼ cup coarsely chopped green onion
  • 1 tablespoon chopped seeded serrano chile
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • 1½ teaspoons Caribbean jerk seasoning
  • 1 tablespoon chopped garlic
  • 1 teaspoon molasses
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 1 medium green tomato, cut into 6 wedges and wedges halved crosswise
  • 2 medium peaches, cut into 6 wedges each and wedges halved crosswise
  • Long metal skewers
  • Fresh cilantro and lime wedges, to serve
Instructions
  1. In the work bowl of a food processor, process together cilantro leaves, 4 tablespoons oil, green onion, serrano, lime zest and juice, jerk seasoning, garlic, molasses, ½ teaspoon salt, and ¼ teaspoon pepper until smooth, stopping to scrape sides of bowl.
  2. In a large resealable plastic bag, combine jerk marinade and pork. Seal bag, tossing gently to coat. Refrigerate pork for at least 2 hours or up to overnight.
  3. Heat a cast-iron grill pan over medium heat. Brush with oil.
  4. In a large bowl, stir together tomato, peaches, and remaining 1 tablespoon olive oil. Thread pork, tomato, and peaches onto skewers as desired, discarding marinade. Sprinkle remaining 1½ teaspoons salt and remaining ¾ teaspoon pepper onto kabobs.
  5. Working in batches if needed, add kabobs to grill pan in a single layer; cover kabobs with foil. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted in pork registers 150°, 12 to 15 minutes. Let stand for 5 minutes before serving. Serve with cilantro and lime.
Notes
KITCHEN TIP: To cook any of these kabobs with wooden skewers on an open-flame grill, be sure to soak the skewers in water for at least 30 minutes before adding food to them. Wooden skewers don’t need to be soaked if cooking them on a grill pan.</em>