Cool Lime Pork Skewers with Cool Green Dip

Strips of skewered pork with a light citrus glaze are delicious hot off the barbecue or grilled ahead and served cold. Serve the pork right on the skewers - the kid-preferred way - or accompany the meat with tortillas so people can make fajita-style sandwiches, topped with guacamole, salsa and Cool Green Dip or sour cream. Small skewers make great appetizers or party snacks.

Ingredients

2 1/2 - 3 lbs (1 – 1.5 kg) pork tenderloin
Salt
1/4 cup (60 ml) fresh coriander, chopped

COOL LIME MARINADE
2 cloves garlic, finely chopped
2 tsp (10 ml) ground cumin
1 tsp (5 ml) lime zest, grated
1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml) olive oil

COOL GREEN DIP
1 cup (250 ml) fresh coriander, finely chopped
1/2 cup (125 ml) green onions
1/2-1 fresh jalapeno pepper, seeded and finely chopped
1 cup (250 ml) sour cream
1/2 – 1 tsp (2-5 ml) salt

Directions

Trim meat and cut into strips approximately 1/4'' (6mm) thick, 1-1/2'' (4cm) wide, and 5''-6'' (12cm-15cm) long.

Combine ingredients for marinade. Coat pork strips with marinade, cover and refrigerate for several hours (or overnight).

To make the dip, combine coriander, green onions and jalapeno in a blender or food processor to make an almost-smooth paste. Stir herb paste into sour cream, season to taste, and refrigerate for an hour or so to allow flavours to blend.

Soak bamboo skewers in water for an hour or so. Thread 2 pork strips on each skewer. (Skewers can be prepared to this point up to a day ahead.)

Grill over medium-high heat, turning once, until meat is nicely browned on the outside and tender and juicy inside (8-10 minutes). Season lightly and sprinkle with coriander. Serve hot or allow to cool, store in a container with a tight-fitting lid, and refrigerate. Serve at cool room temperature. Accompany with Cool Green Dip and other toppings, as desired.

Servings: Min: 5     Max: 6

Comments / Notes:

Recipe from Best Summer Weekends Cookbook by Jane Rodmell, founder of All the Best Fine Foods.

Robert Lamont is the Director of Catering and Retail Operations at All The Best Fine Foods. Robert works closely with Jane Rodmell, the company's President, Executive Chef David Cousins and Mario Totaro, the Pastry Chef to bring All The Best clients the most exciting take out gourmet cuisine in Toronto. All The Best Fine Foods has been a leading gourmet food retailer in Toronto since it's inception over two decades ago. Using the freshest ingredients available and no fake flavourings All The Best is the destination for all your food and entertaining needs.