Summer grillin’

  • Tue Jun 19th, 2012 9:08pm

<b>FOOD FINDS | </b>Alison Ladman Associated Press

The first day of summer is today, a good day to celebrate at the grill.

Grilling is an easy way to cook healthy foods without sacrificing great results. That’s partly because the high heat of the grill seals in moisture. This keeps the food tender without the excess fat.

For a super-succulent meat option, we marinated pork tenderloin. Pork tenderloin is a neutral base that can really soak up flavors. We went with a basic marinade of red wine vinegar and herbs. Apple cider vinegar with Southwestern spices or rice vinegar with soy sauce, garlic and a splash of toasted sesame oil also would be delicious. We included some veggies. Use whichever veggies you prefer, but be sure to cut them in large chunks so the meat has time to cook before the veggies overcook.

Marinated pork kebabs


16 ounces pork tenderloin, cut into 1½-inch chunks

1 small eggplant, cut into 1-inch chunks

2 portabella mushrooms, quartered

2 small red onions, quartered

1 large red bell pepper, cored and cut into large chunks

1 large green bell pepper, cored and cut into large chunks

2 tablespoons olive oil

½ cup red wine vinegar

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons minced fresh rosemary

2 tablespoons minced fresh thyme

3 cloves garlic, minced


Thread the pork, eggplant, mushrooms, red onions and bell peppers onto skewers, alternating the meat and vegetables as you go. Arrange the skewers in a shallow dish that allows them to lay flat. A 9-by-13 pan usually works well.

In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, rosemary, thyme and garlic. Pour over the skewers, turning and massaging them with your hands to thoroughly coat the meat and vegetables. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.

When ready to cook, heat the grill to high. Using a paper towel soaked in vegetable oil and held with a pair of tongs, lightly oil the grates. Place the skewers on the grates and cook for 7 minutes per side, or until the meat registers 145 degrees. Serve immediately.