Mexican Pork Kebabs

My love affair with pork persists... bacon, pulled pork, pork roast, but particularly pork tenderloin. Usually I don't mess much with such a perfect cut of meat. I might give it a gentle spice or herb rub or let it bathe for a few hours in marinade. And then it usually goes into the oven to get roasted whole. So this recipe, that suggested I chop it up into bite-size pieces and thread it onto skewers, made me nervous. This was new territory. But as usual, the pork tenderloin did not disappoint. It was tender and juicy and bursting with flavor. I couldn't resist wrapping my pork morsels in a warm tortillas and devouring them taco-style with salsa and guacamole. I find that avocado goes well with just about everything. But especially in this case. The only way to mess this dish up would be to overcook the meat. Take it off the grill before it is fully cooked through. (It will continue cooking even further once removed from the heat.) Ideally, pork tenderloin should remain just slightly blush/pink in the center.

Mexican Pork Kebabs

INGREDIENTS
2 pork tenderloins (approx. 1- 1 1/4 lbs. each), trimmed, halved lengthwise, and cut into 1 1/2 inch thick rounds

for the marinade:
1 Tbsp. grated lime zest
2 Tbsp. freshly squeezed lime juice
1/2 cup yellow onion, diced
1/2 cup freshly squeezed orange juice
1/4 cup fresh cilantro, chopped
1 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. light brown sugar
1 Tbsp. canned chipotle in adobo, chopped
1 tsp. garlic, minced
1 tsp. kosher salt
1/4 cup canola oil

for the kebabs:
2 red bell peppers, seeded and chopped
1 red onion, chopped
or scallions, radishes, poblanos, etc.

for serving:
warmed flour or corn tortillas
sliced avocado or guacamole
fresh salsa or pico de gallo
chopped cilantro

DIRECTIONS
1. Combine all marinade ingredients in a blender or food processor and blend until smooth. Pour over the pork and marinate in the refrigerator 1-2 hours (I suspect you could go longer).

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread pork and vegetables onto skewers. (If you are using wooden skewers, remember to soak them in water first.)

3. Grill until the pork is firm to the touch and the edges have begun to brown and the vegetables have begun to brown and soften. Serve with tortillas, avocado, salsa, and cilantro (all optional).

Serves 4-6.

(Adapted from Fine Cooking)