GRILLED PORK SKEWERS WITH BLUEBERRY BARBECUE SAUCE
Prep: 30 minutes Total Time: 1 hour 2 lb. pork tenderloin 2 tsp. chili powder 4 cloves garlic, minced ½ tsp. each kosher salt and freshly ground black pepper 4 cups fresh blueberries ⅓ cup molasses ⅓ cup cider vinegar 2 fresh jalapeño peppers, seeded and minced ¼ cup tomato paste 2 tsp. Worcestershire sauce ¼ tsp. salt 1 recipe Blueberry Corn Salad
Trim fat from pork; cut pork into 1- to 1 ½-inch cubes. In a large bowl stir together chili powder, garlic, the ½ tsp. salt, and the black pepper. Add pork and toss to coat. Thread pork on sixteen 8-inch skewers. Cover and chill.
For sauce, in a medium saucepan combine blueberries, molasses, vinegar, jalapeños, tomato paste, Worcestershire sauce, and the ¼ tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 25 to 30 minutes or until thick, stirring occasionally. Remove from heat; cool. Set aside 1 cup.
Grill pork skewers, covered, over medium 6 to 8 minutes or until meat is still slightly pink in the center, turning once and brushing pork with reserved sauce halfway through grilling. Serve pork skewers with remaining sauce and Blueberry Corn Salad. BLUEBERRY CORN SALAD
In a screw-top jar combine ½ cup olive oil; ½ cup lemon juice; ¼ cup chopped fresh mint; 4 cloves garlic, minced; and ½ tsp. each salt and black pepper; cover and shake until
combined. For grilled corn, pull back husks of 8 ears fresh corn but don’t remove. Remove silks; rinse corn. Brush with 2 Tbsp. olive oil and sprinkle lightly with salt and pepper. Fold husks back around corn. Tie tops of husks closed with 100-percent-cotton kitchen string. Grill corn, covered, over
medium 20 to 25 minutes or until kernels are tender, turning occasionally. Remove and cool. Cut kernels from cobs. In a large bowl combine the corn kernels, 4 cups fresh blueberries, and dressing.
Number of Servings: 8