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Prep Time
10 mins
Total Time
40 mins
Serves
4

Ingredients

3 tbsp
olive oil
45 mL
3 tbsp
red wine vinegar, divided
45 mL
3
cloves garlic, minced
2 tsp
dried oregano
10 mL
½ tsp
salt
2 mL
1 lb
1 pork tenderloin, cut into cubes
500 g
16
mushrooms
2
zucchini, cut in ½-in. (1-cm) thick rounds
1 pkg
Sensations by Compliments Roasted Garlic Naan Bread
340g
½ cup
crumbled goat cheese, softened
125 mL
¼ cup
milk
60 mL
2 tsp
chopped fresh dill
10 mL
8
wooden skewers, soaked

Method

Step 1
In 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.
Step 2
Thread marinated pork onto skewers, alternating with mushrooms. Toss zucchini with reserved olive oil mixture in small bowl.
Step 3
Place 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.
Step 4
Make 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.

Characteristics

Dinner High Calcium Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
550
Fat:
24 g
Saturated Fat:
6 g
Carbs:
47 g
Fibre:
3 g
Sugar:
7 g
Cholesterol:
75 mg
Protein:
37 g
Sodium:
1070 mg