| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Honey |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1 |
tb |
Fresh lemon juice |
| 1 |
|
Fresh or pickled jalapeno chili; seeded and minced |
|
|
; (wear rubber |
|
|
; gloves) |
| 1 |
|
Pork tenderloin; (about 3/4 pound), |
|
|
; trimmed and cut |
|
|
; crosswise into 1 |
|
|
; 1/2-inch pieces |
|
|
Lemon; rosemary, and |
|
|
; toasted walnut |
|
|
; couscous |
|
|
***LEMON; ROSEMARY AND TOASTED WALNUT, ROSEMARY AND |
|
|
; COUSCOUS***, TOASTED WALNUT |
| 1/3 |
c |
Finely chopped shallot or onion |
| 1 |
tb |
Butter |
| 1 |
c |
Water |
| 2/3 |
c |
Couscous |
| 1 |
ts |
Freshly grated lemon zest |
| 1 1/2 |
ts |
Minced fresh rosemary leaves or 1/2 |
|
|
; teaspoon crumbled dried rosemary |
| 1/4 |
c |
Walnuts; toasted lightly and |
|
|
; chopped fine |
| 2 |
ts |
Fresh lemon juice; or to taste |
INSTRUCTIONS
ACCOMPANIMENT IF DESIRED
COUSCOUS
Prepare grill.
In a bowl whisk together mustard, honey, garlic paste,lemon juice,
jalapeno, and salt and pepper to taste and reserve 1 tablespoon of marinade
in a small bowl for basting kebabs.
Add pork to marinade remaining in bowl. Toss pork pieces to coat well and
marinate 15 minutes.
Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5
to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with
reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes
more, or until pork is cooked through and registers 160F. on a meat
thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned
ridged grill pan over moderately high heat.)
Serve kebabs with couscous.
In a small heavy sauce, cook shallot or onion in butter over moderately low
heat, stirring, until softened. Add water and bring to a boil.
Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and
let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon
juice and salt and pepper to taste. Serves 2.
Serves 2.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 1095 Calories (kcal); 39g Total Fat; (31% calories from fat);
72g Protein; 116g Carbohydrate; 178mg Cholesterol; 627mg Sodium Food
Exchanges: 6 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
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