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Look for sweet mini bell peppers in the produce section.

Recipe by Southern Living August 2011

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Credit: Jennifer Davick

Recipe Summary

hands-on:
50 mins
total:
1 hr 40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wooden skewers in hot water to cover 30 minutes.

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  • Meanwhile, remove silver skin from tenderloin, leaving a thin layer of fat; cut pork into 2-inch pieces. Pour 1/4 cup Citrus-Chimichurri Vinaigrette into a large shallow dish; add pork pieces, turning to coat. Cover and chill 30 minutes.

  • Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade, discarding marinade. Thread pork and sweet peppers alternately onto skewers, leaving a 1/4-inch space between pieces. Let stand 15 minutes. Grill kabobs, covered with grill lid, 5 to 7 minutes or until done. Sprinkle with salt and pepper to taste. Let stand 5 minutes.

  • Divide salad greens among 6 salad plates. Top with sliced mango and kabobs. Drizzle with desired amount of remaining vinaigrette, and sprinkle with raisins and cashews.

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