ROSEMARY-PORK KABOBS

By [e-mail]

4 SERVINGS
Prep time: 10 min
Stand: overnight
Marinate: 30 min
Cook: 25 min

Ingredients

• Rosemary Vinegar:
• 2 C white wine vinegar
• 6 (6 inch) sprigs fresh rosemary
• 3 cloves garlic, crushed
• Kabobs:
• 1/2 C olive oil
• 1 T Dijon mustard
• 2 t chopped fresh rosemary
• 1/8 t black pepper
• 1 lb pork tenderloin, in 1 inch cubes
• 1 lb small red new potatoes
• 8 (6 inch) springs fresh rosemary (optional)

Preparation

Step 1

1. Rosemary Vinegar: In saucepan, bring vinegar to a boil. Pour into glass bowl; add rosemary and garlic. Cover; let stand at room temperature overnight. Strain

2. Kabobs: In bowl, whisk 1/2 C vinegar (save remainder) oil, mustard, rosemary and pepper for vinaigrette. In plastic bag combine 1/2 C vinaigrette and pork. Chill 30 minutes.

3. Cook potatoes in simmering water, covered, until just tender, about 10 minutes. Drain; rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette.

4. Heat broiler or grill. Thread pork, alternating with potatoes on 4 skewers, or 8 rosemary sprigs if desired.

5. Broil or grill 4 inches from heat about 10 minutes, turning and basting with vinaigrette from bowl.