The fresh rosemary and mustard vinaigrette imparts a subtle but distinctive flavor to these grilled potato and pork kabobs. Lean pork tenderloin makes great kabobs and is easy to cut into cubes.

Advertisement

Ingredients

Rosemary Vinegar:

Kabobs:

Directions

Rosemary Vinegar:

  • In saucepan, bring vinegar to a boil. Pour into glass bowl; add rosemary and garlic. Cover; let stand at room temperature overnight. Strain.

    Advertisement

Kabobs:

  • In bowl, whisk 1/2 cup vinegar (save remainder) oil, mustard, rosemary and pepper for vinaigrette. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill 30 minutes.

  • Cook potatoes in simmering water, covered, until just tender, about 10 minutes. Drain; rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette.

  • Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs, if desired.

  • Broil or grill 4 inches from heat about 10 minutes, turning and basting with vinaigrette from bowl.

Nutrition Facts

466 calories; 32 g total fat; 5 g saturated fat; 67 mg cholesterol; 146 mg sodium. 17 g carbohydrates; 2 g fiber; 27 g protein;

Reviews