Greek-Style Pork Skewers & Goat Cheese Sauce
Prep Time
Serves
Cooking Mode
3 tbsp olive oil
3 tbsp red wine vinegar, divided
3 cloves garlic, minced
2 tsp dried oregano
½ tsp salt
1 lb 1 pork tenderloin, cut into cubes
16 mushrooms
2 zucchini, cut in ½-in. (1-cm) thick rounds
1 pkg Sensations by Compliments Roasted Garlic Naan Bread
½ cup crumbled goat cheese, softened
¼ cup milk
2 tsp chopped fresh dill
8 wooden skewers, soaked
3 tbsp olive oil
3 tbsp red wine vinegar, divided
3 cloves garlic, minced
2 tsp dried oregano
½ tsp salt
1 lb 1 pork tenderloin, cut into cubes
16 mushrooms
2 zucchini, cut in ½-in. (1-cm) thick rounds
1 pkg Sensations by Compliments Roasted Garlic Naan Bread
½ cup crumbled goat cheese, softened
¼ cup milk
2 tsp chopped fresh dill
8 wooden skewers, soaked
Directions
1In small bowl, whisk together olive oil, 2 tbsp (30 mL) vinegar, garlic, oregano and salt. Measure out 3 tbsp (45 mL) of olive oil mixture into a large bowl; toss with pork and let stand 10 min.
2Thread marinated pork onto skewers, alternating with mushrooms. Toss zucchini with reserved olive oil mixture in small bowl.
3Place pork and mushroom skewers on grill preheated to medium-high. Cook 8 to 10 min., turning occasionally, until pork is cooked through and mushrooms are tender. Meanwhile, grill zucchini 4 to 5 min. per side, until tender and marked. Grill naan bread 1 to 2 min. per side until toasted.
4Make goat cheese sauce by blending cheese, milk, dill and remaining vinegar with whisk until smooth. Lay zucchini slices and skewers on naan breads. Drizzle with goat cheese sauce to serve.
Disclaimer
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Personal Note
Personal Note