Skewered Pork with Cantaloupe and Tomatoes

For this recipe, cantaloupe is used but green honeydew could be used instead or interchangeably for color. When it’s time to cook, thread the meat and cantaloupe separately and grill. The melon is double skewered for greater stability when turning and moving. If using wood skewers, soak in a dish of water while the pork is marinating.

The citrus marinade is composed of orange juice, lime juice and a bit of honey for a touch of sweetness. Start with a couple of tablespoons and add more if you prefer more sweetness with your entrée. Fresh herbs are mixed in for flavor.

The skewers can be served as is on individual plates, or arranged on platters for service and removed from the skewers and placed in serving dishes to be passed around the table. This simple dinner is great served with jasmine rice. The recipe serves about 4 to 6 depending on the menu.

Ingredients:

• 1 1/2 lbs. pork tenderloin cut in 1 1/2 to 2 inch cubes
• 1 medium red onion, cut into chunks
• 1 cantaloupe, cut into 2 inch cubes
• 1 pint cherry tomatoes

Marinade:

• 1/2 c orange juice
• 1/4 c lime juice
• 2 T to 1/4 c honey, depending on desired sweetness
• 1/4 c oil
• 1 1/2 t Dijon mustard
• 1 sprig fresh thyme, leaves removed and stems discarded
• 1/2 t salt
• 1/4 t fresh ground black pepper

Serve with:

• Jasmine rice, prepared

Procedure:

1. Place the pork and onion in a large shallow dish.
2. In a mixing bowl, whisk the marinade ingredients together. Remove about 1/4 cup for basting into a separate dish. Refrigerate. Pour the remaining marinade over the pork and onion mixture. Stir to coat, and let marinate for 30 minutes in the refrigerator, stirring occasionally.
3. When it’s time grill, drain off the marinade and separate the pork and onions in the dish. Thread single skewers alternately with pork and red onion. For the melon and tomatoes, double skewer. Starting with the melon, take two skewers and push through, sliding to the bottom. Continue with alternating layers of tomatoes and melon.
4. Place the melon and tomatoes on the grill, about 3 inches from the heat source. Grill, brushing occasionally with the reserved marinade until the melon is marked and hot. Remove and set aside on a platter. Place the pork and red onion skewers on the grill, turning as needed until the pork is completely cooked, brushing occasionally with the reserved marinade.
5. Remove the pork and onions from the grill and serve with rice and the grilled melon and tomato skewers.

Recipe Variations:

• See what is in your herb garden and use what you have instead of the thyme if you don’t have it. Good substitutions for the thyme are fresh oregano, rosemary, or even tarragon.
• If you have lemons, substitute lemon juice for the lime.
• Red onions add color to the skewers, but white or yellow onions be used instead.

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