Approximate cooking time: 40 minutes
Serves 4 – 6
Ingredients:
- 1/4 cup(s) fresh orange juice
- 1 tablespoon(s) freshly grated orange zest
- Orange wedges, for garnish
- 5 clove(s) garlic
- 2 tablespoon(s) coarsely chopped fresh thyme, plus sprigs for garnish
- 1 tablespoon(s) Dijon mustard
- Coarse salt
- Freshly ground pepper
- 1/4 cup(s) extra-virgin olive oil
- 1 1/4 pound(s) boneless pork loin, cut into 1 1/2-inch cubes
Directions:
- Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
- Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
- Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade.
- Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.
This recipe inspired in part or in whole from here.
Photo Credit: Martha Stewart