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
Serves: 4 to 6
Ingredients
- 1⁄2 cup loosely packed fresh cilantro leaves
- 5 tablespoons olive oil, divided, plus more for brushing
- 1⁄4 cup coarsely chopped green onion
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped seeded serrano chile
- 1 tablespoon chopped garlic
- 1 1⁄2 teaspoons Caribbean jerk seasoning
- 1 teaspoon molasses
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 1 (1-pound) pork tenderloin, cut into 1-inch pieces
- 1 medium green tomato, cut into 6 wedges and halved crosswise
- 2 medium peaches, cut into 6 wedges each and halved crosswise
- Long metal skewers
- Fresh cilantro and lime wedges, to serve
Instructions
- In the work bowl of a food processor, process cilantro, 4 tablespoons oil, green onion, lime zest and juice, serrano, garlic, jerk seasoning, molasses, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper until smooth, stopping to scrape sides of bowl.
- In a large resealable plastic bag, combine jerk marinade and pork. Seal bag, tossing gently to coat. Refrigerate for at least 2 hours or up to overnight.
- Heat a cast-iron grill pan over medium heat. Brush with oil.
- In a large bowl, stir together tomato, peaches, and remaining 1 tablespoon oil. Thread pork, tomato, and peaches onto skewers as desired, discarding marinade. Sprinkle remaining 1 1⁄2 teaspoons salt and remaining 3⁄4 teaspoon black pepper onto kabobs.
- Working in batches if needed, add kabobs to pan in a single layer; cover 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.
