Pork Tenderloin and Peach Kebabs with Brown Rice Salad
By Jessica RudolphPublished on April 30, 2024
Time
1 hour
Yield
Serves 4
Ingredients
1 cup long-grain brown rice 1¾ teaspoons table salt, divided, plus salt for cooking rice6 tablespoons balsamic vinegar 2 tablespoons packed brown sugar 2 tablespoons Dijon mustard ½ teaspoon pepper ¼ cup extra-virgin olive oil, divided2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch chunks2 teaspoons minced fresh rosemary 2 peaches, halved, pitted, and cut into 1-inch chunks5 ounces (5 cups) baby arugula
Before You Begin
You will need seven 12-inch metal skewers for this recipe. Top the salad with chopped toasted pecans for added crunch.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt and cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice in fine-mesh strainer and rinse under cold water until chilled. Drain well and set aside.
- Whisk vinegar, sugar, mustard, pepper, and 1¼ teaspoons salt together in large bowl. Transfer ¼ cup vinegar mixture to second large bowl and whisk in 3 tablespoons oil; set aside. Add pork, rosemary, and remaining ½ teaspoon salt to remaining vinegar mixture; toss to coat; and let sit for 10 minutes.
- Thread pork onto four 12-inch metal skewers. Thread peaches onto three 12-inch metal skewers and brush with remaining 1 tablespoon oil. Grill skewers over hot fire until well charred on all sides and meat registers 140 degrees, 6 to 10 minutes, flipping as needed for even browning. Transfer to platter. Add arugula and cooked rice to vinaigrette and toss to combine. Season with salt and pepper to taste. Serve.
Time
1 hourYield
Serves 4Ingredients
1 cup long-grain brown rice
1¾ teaspoons table salt, divided, plus salt for cooking rice
6 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
2 tablespoons Dijon mustard
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch chunks
2 teaspoons minced fresh rosemary
2 peaches, halved, pitted, and cut into 1-inch chunks
5 ounces (5 cups) baby arugula
Ingredients
1 cup long-grain brown rice
1¾ teaspoons table salt, divided, plus salt for cooking rice
6 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
2 tablespoons Dijon mustard
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch chunks
2 teaspoons minced fresh rosemary
2 peaches, halved, pitted, and cut into 1-inch chunks
5 ounces (5 cups) baby arugula
Ingredients
1 cup long-grain brown rice
1¾ teaspoons table salt, divided, plus salt for cooking rice
6 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
2 tablespoons Dijon mustard
½ teaspoon pepper
¼ cup extra-virgin olive oil, divided
2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch chunks
2 teaspoons minced fresh rosemary
2 peaches, halved, pitted, and cut into 1-inch chunks
5 ounces (5 cups) baby arugula
Why This Recipe Works
To complement grilled pork tenderloin, we grilled peaches until caramelized and juicy and served them with a savory brown rice and arugula salad.
Before You Begin
You will need seven 12-inch metal skewers for this recipe. Top the salad with chopped toasted pecans for added crunch.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt and cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice in fine-mesh strainer and rinse under cold water until chilled. Drain well and set aside.
- Whisk vinegar, sugar, mustard, pepper, and 1¼ teaspoons salt together in large bowl. Transfer ¼ cup vinegar mixture to second large bowl and whisk in 3 tablespoons oil; set aside. Add pork, rosemary, and remaining ½ teaspoon salt to remaining vinegar mixture; toss to coat; and let sit for 10 minutes.
- Thread pork onto four 12-inch metal skewers. Thread peaches onto three 12-inch metal skewers and brush with remaining 1 tablespoon oil. Grill skewers over hot fire until well charred on all sides and meat registers 140 degrees, 6 to 10 minutes, flipping as needed for even browning. Transfer to platter. Add arugula and cooked rice to vinaigrette and toss to combine. Season with salt and pepper to taste. Serve.
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