Pork Kebabs with Peach Melba Sauce

After a short break which involved getting married (!) and moving across the pond (Hello, London!), the chic brûlée is back and better than ever. I will be transitioning the blog to be London-based, reporting on the latest and greatest London food and style scene, while still of course posting every type of sweet and savory recipe I make in my kitchen.

Last night I made a great summer dish ~ Grilled Pork Kebabs with Peach Melba Sauce. We have a terrace in our new London flat, so we have already been grilling up a storm since we arrived. I started with a whole pork tenderloin and cut it into small pieces, which I then threaded on kebabs with alternating chunks of red onion. I made a delicious peach melba marinade to add a fresh and zesty taste to the dish. It was an explosion of summer flavors ~ fresh peaches, raspberries, lemon juice, Dijon mustard and fresh thyme. You can serve kebabs with a side of rice or your favorite veggies such as grilled red peppers and corn. Enjoy!!

Pork Kebabs with Peach Melba Sauce

Recipe adapted from Cuisine at Home

Ingredients

Sauce
1 clove of garlic, minced
3 tablespoons onion, minced
1 teaspoon of extra virgin olive oil
Peaches (frozen or refrigerated), cut into small chunks (about 4 oz)
1/4 cup peach juice or nectar
2 tablespoons peach jam
2 teaspoons cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
salt to taste
1/2 cup fresh raspberries

Kebabs
Pork tenderloin, about 12 oz
2 medium red onions
Extra virgin olive oil
Freshly ground pepper and salt

Directions
First, make the sauce. In a medium saucepan, cook onions and garlic over medium heat for about 5 minutes or until softened.

Add peaches, peach juice, peach jam, lemon juice, thyme, Dijon mustard and red pepper flakes. Bring to a simmer and cook for about 7-8 minutes until the sauce has thickened. Season to taste with salt.

Up to this point, the sauce can be made in advance and kept in the refrigerator until ready to use. Let sauce cool. Reserve 1/4 cup of sauce (this will be used to marinade the kebabs on the grill later).

Put remaining sauce into a small bowl and, once cooled, stir in fresh raspberries.

Next, prepare the kebabs. Trim the pork tenderloin to remove any excess fat.

Cut pork into about 10 chunks. Cut red onion into chunks (about 2″). Thread the skewers by alternating the meat with the red onion.

Heat up your grill. Grill kebabs on all sides until a meat thermometer reaches 145 degrees F. Towards the end, baste with reserved 1/4 cup of sauce.

Remove kebabs from grill and serve with remaining peach melba sauce.

Pork Kebabs with Peach Melba Sauce

 

Author:

Janelle

Recipe type: Main

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Ingredients

Sauce

• 1 clove of garlic, minced
• 3 tablespoons onion, minced
• 1 teaspoon of extra virgin olive oil
• Peaches (frozen or refrigerated), cut into small chunks (about 4 oz)
• ¼ cup peach juice or nectar
• 2 tablespoons peach jam
• 2 teaspoons cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme
• 1 teaspoon Dijon mustard
• ¼ teaspoon red pepper flakes
• salt to taste
• ½ cup fresh raspberries

Kebabs

• Pork tenderloin, about 12 oz
• 2 medium red onions
• Extra virgin olive oil
• Freshly ground pepper and salt

Instructions

1. First, make the sauce. In a medium saucepan, cook onions and garlic over medium heat for about 5 minutes or until softened.
2. Add peaches, peach juice, peach jam, lemon juice, thyme, Dijon mustard and red pepper flakes. Bring to a simmer and cook for about 7-8 minutes until the sauce has thickened. Season to taste with salt.
3. Up to this point, the sauce can be made in advance and kept in the refrigerator until ready to use. Let sauce cool. Reserve ¼ cup of sauce (this will be used to marinade the kebabs on the grill later).
4. Put remaining sauce into a small bowl and, once cooled, stir in fresh raspberries.
5. Next, prepare the kebabs. Trim the pork tenderloin to remove any excess fat.
6. Cut pork into about 10 chunks. Cut red onion into chunks (about 2″). Thread the skewers by alternating the meat with the red onion.
7. Heat up your grill. Grill kebabs on all sides until a meat thermometer reaches 145 degrees F. Towards the end, baste with reserved ¼ cup of sauce.
8. Remove kebabs from grill and serve with remaining peach melba sauce.

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