Friday, April 1, 2011

Barbecue Pork Loin with Veggie Skewers and Tabbouleh Recipe

4 servings

1 tablespoon each garlic salt
1 tablespoon oregano
1 tablespoon chili powder
2 tablespoons paprika
1/2 teaspoon salt & pepper
1 teaspoon dehydrated onion flakes
2 pork loins (remove the silver skin)
2 tablespoons olive oil
2 tablespoons lemon juice

20 button mushrooms
20 cherry or grape tomatoes
1/2 teaspoon each salt & pepper
1 teaspoon olive oil

1/2 cup boiling chicken broth or water
1/4 cup bulgar
1 teaspoon olive oil
1/2 teaspoon salt

1/2 teaspoon pepper
2 cups chopped parsley
2 medium tomatoes, diced
1/2 english cucumber, diced
1 tablespoon olive oil
2 tablespoons lemon juice

For the pork. Mix the spices with olive oil and lemon juice. Rub the mixture all over your pork loins and let it marinate in the fridge for an hour or up to overnight. Preheat your grill to medium high heat. Place the pork loins on a lightly oiled grill and cook for about 30 minutes or until pork is cooked through.

You can speed up cooking time by butterflying the meat or cutting it in half if it's too thick. When you remove it from the grill, wrap in foil and let it sit for 10 minutes before you cut it up.For the vegetables. Was the mushrooms and tomatoes then coat them in the oil. Season with salt and pepper. I don't usually wash mushooms in water but in this case we cooked them right away so it was okay to wash them that way.

Soak 6-8 wooden skewers in hot water for 10 minutes then skewer the vegetables. Place the skewers on the brill about 15 minutes before the meat should be done.

For the tabbouleh. In a bowl, add the boiling broth. Stir in bulgar, olive oil, salt and pepper with a fork. Cover with plastic and set aside for 20 minutes.

When the bulgar is tender and cooled, add all other ingredients and gently toss to coat the bulgar. Season with more salt and pepper if needed.


- Barbecue Pork Loin with Veggie Skewers and Tabbouleh -

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