Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mojo Pork Kebabs with Plantains
Getting reviews...
- Level: Easy
- Total: 2 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 597
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 35 g
- Cholesterol
- 101 mg
- Sodium
- 991 mg
You can’t go wrong with this Cuban-inspired pork and plantain kebab for your next cookout. Marinated in a mojo sauce made with fresh citrus juices, garlic and spices, the pork tenderloin soaks up plenty of flavor in just two hours. The sauce does double duty here: Half is used to marinate the meat while the rest is reserved for spooning generously over the grilled kebabs, adding a final punch of brightness. While a traditional mojo sauce would use sour orange, this one opts for a combination of orange juice and lime juice, but feel free to use sour orange juice if you can find it easily.
- Level: Easy
- Total: 2 hr 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 597
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 35 g
- Cholesterol
- 101 mg
- Sodium
- 991 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Combine the pork and red onion in a large bowl and season generously with salt and pepper. Combine the garlic, orange juice, lime juice, oregano, cumin, 1 teaspoon salt and a few grinds of pepper in a large liquid measuring cup. Stir with a fork until the salt dissolves, then stir in 1/3 cup olive oil. Add about 3/4 cup of the marinade to the pork and onion and stir to coat (reserve the remaining marinade). Cover and refrigerate, 2 hours.
- Soak 8 wooden skewers (10 to 12 inches long) in water for 30 minutes. Preheat a grill to medium-high and oil the grates. Toss the plantains with the remaining 1 tablespoon olive oil and season with salt and pepper. Thread the pork, red onion and plantains onto the skewers, alternating ingredients. Finish each skewer with an orange wedge.
- Grill the kebabs, turning as needed, until lightly charred and the pork is just cooked through, about 12 minutes. Transfer to a platter. Stir the cilantro into the reserved marinade and spoon over the kebabs.
