Country Gardens - - GARDEN KNOW-HOW -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.