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Categories:
dark beer olive oil rosemary apricot pork tenderloin arugula heavy cream white wine vinegar pine nuts pumpkin seeds red peppers onions bay leaves bunches onions
Viewed: 63 - Published at: 4 years agoIngredients
- 1 cup dark beer
- 5 tablespoons olive oil
- 1 stem rosemary leaves chopped, reserving a few leaves for garnish
- 2 tablespoons apricot jam
- 3 pounds pork tenderloin or boneless pork chops, cubed
- 6 ounces arugula leaves
- 3/4 cup heavy cream
- 2 tablespoons hot mustard medium
- 3 tablespoons white wine vinegar
- 3/4 cup pine nuts
- 3/4 cup pumpkin seeds shelled
- 3 red peppers seeded and cut into chunks
- 5 onions cut into wedges
- 20 bay leaves
- 2 bunches radishes thinly sliced
- 2 bunches green onions sliced
- 1 romaine lettuce cut into strips
Method
- Mix the beer, 2 tbsp of the oil, rosemary and jam in a large bowl. Add the pork and toss to coat well. Cover and refrigerate for about 2 hours to marinate.
- Mix 1/3 of the arugula, cream, mustard, remaining 3 tbsp of oil and the vinegar in a food processor or blender. Puree until smooth. Season to taste with salt and pepper. Toast the pine nuts and pumpkin seeds in a dry skillet until lightly browned. Remove from the pan and set aside cool.
- Remove the meat from the marinade and thread onto 8-10 skewers, alternating with the peppers, onions and bay leaves. Season with salt. Broil or grill the skewers for about 10 mins, turning and basting occasionally with the marinade.
- Toss the radishes, greens onions, remaining arugula, lettuce, pine nuts and pumpkin seeds with the arugula vinaigrette. Serve with the skewers, garnished with the reserved rosemary.
