A medley of mushrooms, garlic, cubed pork and vegetables served on top of crusty bread and topped with a squeeze of lemon juice.Courtesy of Ontario Pork.
Directions for: Pork Spiedini and Grilled Vegetable Salad
Ingredients
1 lb(s) (500 g) pork cubes
1 heads garlic, roasted for 30 minutes at 400F (200C)
cup (125 mL) olive oil
tsp (2 mL) each salt and ground black pepper
16 whole mushrooms (button or cremini)
1 red bell pepper, cut into 1-inch/2.5 cm squares
red onion, cut into 1-inch/2.5 cm squares
1 bunch fresh sage leaves
8 cherry tomatoes
4 slices ciabatta or crusty sourdough bread
juice from 1 lemon
6 10-inch/25 cm bamboo skewers
Directions
1. Cut the top off the cooked garlic and squeeze the flesh into the olive oil in a small mixing bowl; whisk to incorporate. Add the salt and pepper. This can be prepared, covered and refrigerated the day before.
2. Thread the pork onto two of the skewers. Thread the mushrooms, peppers, onions and sage leaves on to the four remaining skewers, using plenty of sage leaves and folding the larger leaves in half. Place a cherry tomato at both ends of each vegetable skewer.
3. Pre-heat barbecue to medium. Brush the pork and vegetables with the garlic olive oil mixture and grill, brushing with more of the oil mixture and turning skewers frequently, until the pork is just cooked and the vegetables begin to char, about 15 minutes.
4. Brush bread slices with some of the garlic olive oil and grill lightly on both sides.
5. Remove the pork and vegetables from the skewers and pile on top of the grilled bread. Squeeze some lemon juice over, and serve.
6. In a hurry? Whisk two tablespoons (25 mL) bottled chopped or pureed garlic into the olive oil instead of using roast fresh garlic.
7. Tip: Use remaining garlic flavoured olive oil and a squeeze of lemon juice to make a dazzling roast garlic mayonnaise.
8. Tip: Ciabatta bread is perfect for this recipe, but any light, crusty bread like sourdough will work.
See more: Quick and Easy, Pork, Vegetables, Mushrooms, Lunch, Dinner