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
  1. 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.
  2. 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.
  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 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.
  5. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/jerk-spiced-pork-peach-green-tomato-kabobs/