I am beginning to feel like a broken record. It goes like this: I found this great recipe in Melissa Clark's In the Kitchen with a Good Appetite. I am not sure exactly how many of her recipes I've posted, but I am starting to feel guilty. Just go buy the cookbook so I don't need to feel guilty. Ok? Ok. Let's say I am posting this recipe for myself, not you, so when I get my box of produce and plan my menu for the week, the recipes are here on the blog, the first place I check when menu planning.
Really, that dog of ours couldn't find a better cookbook for me for Christmas present last year (yep, the cookbook is from our dog). I hope she does as well this year.
It being summer and all, we've been getting our CSA box every other week. It just works out better for us to do it that way in July, August, and September. I can work through all the produce in a 2 week time easily, but in a week is a bit of a stretch. I need to supplement vegetable based meals with a little more meat. I found a pork loin in my freezer (I wonder how that got there.....), and then found the easiest, least apt to heat up the kitchen recipe I could find.
All but M loved this (but to be honest, she didn't like a single thing I cooked all week. Seriously). This was super easy and can be mostly made ahead of time and just cooked at the last minute. I served it with brown rice.
Somewhat Thai Pork Pineapple Skewers
adapted from Melissa Clark's In the Kitchen with a Good Appetite
1 c roasted, salted cashews
6 T cilantro
1/4 c olive oil
4 garlic cloves, chopped
2 T soy sauce
2 t brown sugar
juice of 1 lemon
1 1/2 lbs (approx) pork tenderloin, cut into 1" chunks (or you could use 1 1/2 lbs chicken)
2 c fresh pineapple, cut into 1" or so chunks
In a food processor, combine nuts, 2 T cilantro, oil, garlic, soy sauce, sugar, lemon juice and 2 T water. Blend until smooth. Season to taste with salt and pepper.
Season the pork chunks with salt and pepper. Smear half of the cashew sauce over the pork to coat thoroughly. Reserve remaining sauce as a serving/dipping sauce. Let the pork marinate at room temperature while heating the grill or broiler or you can let the pork marinate in the refrigerator for up to 12 hours. Alternately thread the pork and pineapple chunks onto metal skewers. Grill or broil (I grill to avoid heating up the house) the skewers until the pork is cooked through, about 12 minutes, turning the skewers once halfway through.
Serve with rice, sprinkling pork with remaining cilantro and serving the remaining cashew sauce on the side.