by Caitlin Saniga
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 2 pounds pork tenderloin, cut into 1-inch chunks
- 1 Vidalia onion, cut into wedges
- salt and pepper
- 2 shallots, minced
- 1 tablespoon balsamic vinegar
- 2 peaches, quartered and pitted
- 1/8 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/4 cup water
- salt and pepper to taste
- mint for garnish
In a large bowl, prepare the marinade for the kebabs by combining the oil, vinegar and garlic. Add the pork and toss to coat. Refrigerate 30 minutes-3 hours.
Thread the pork onto 4 skewers, alternating with wedges of onion. Season with salt and pepper. Cover and set aside.
For the sauce, place the shallots and vinegar in the bowl of a food processor. Allow to soak for about 20 minutes.
Prepare a grill (medium-high heat). Lightly oil the grill grate. Place the peaches, cut-side-down on the grate. Cook, turning occasionally, until somewhat charred and soft, about 5 minutes. Set aside.
Grill the kebabs, turning once or twice, until the pork is firm to the touch and the onion is crisp-tender, about 10 minutes. Cover and set aside.
Finish the sauce by placing the peaches in the bowl of the food processor with the shallot, vinegar, cayenne and oil. Pulse, adding water until a desired consistency is achieved. Season to taste with salt and pepper.
Drizzle the sauce over the kebabs and top with a sprinkling of mint leaves. Serve immediately.
Makes 4 servings.
Recipe adapted from: Every Day With Rachel Ray
*It’s the heart of summertime, and it’s just way too hot to stay in the kitchen. We’re cooking outdoors this month by grilling up kebabs — all of which can be found here.