Monday, July 2, 2012

Dorm Room Dinner: Spicy Pork Skewers

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WE’RE ON VACATION!!!!!!!  Yes you read that right.  I am gone, and you are reading this blog!  Sorry to rub it in but I cannot tell you how excited I am to take a week off from life.  Since I’ve moved to NYC, I haven’t had more than 2 days off at a time, so this has been something that I have really been looking forward to.

We’re taking a little road trip up the coast to Maine where we can visit John’s family and friends; I think we will also make some good stops along the way and I can’t wait to show you where we’ve been when we finally get back.  It’s only been 6 weeks or so since John has moved but we need to get the last of his boxes (that his brother and sister-in-law graciously kept in their home).  Not only that, they are also leaving us their home while they go to San Francisco! 

A free house, a chance to visit family and friends, and a week away was too good to pass up.  Plus, I do love Maine in the summertime.  I would love to go blueberry picking while we are there and have hounded John about planning that NONSTOP since we started planning this adventure.  Keep your fingers crossed for me.  In the meantime, I have these delicious pork skewers to keep you going!
Spicy Pork Skewers (adapted from here)
Serves:  4
1 1/2 pound pork tenderloin
1/3 cup reduced sodium soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
2 tablespoons ground cumin
2 teaspoons crushed red pepper flakes
1/2 tablespoon canola oil
1 tablespoon freshly cracked black pepper

Cut the pork tenderloin into 32 chunks.  Place in a large sealed bag.  In a small bowl combine soy sauce, lemon juice, brown sugar, cumin, red pepper flakes, canola oil, and pepper.  Open the bag of pork and pour the soy sauce mixture over it.  Refrigerate for 24 hours.  Turn bag occasionally.

When ready to serve, place 8 skewers into a glass of water for 3-5 minutes.  Drain the pork tenderloins of their sauce and start pre-heating the grill to medium heat.  Thread 4 pork chunks per skewer.  Grill about 5-8 minutes, until pork is fully cooked through.  Serve immediately.

We served ours with a delicious cajun slaw.  Hold on to your hats, you'll get that recipe in just a few weeks.

Nutrition Info Per Serving, based on 4 servings, from
*For this information, I used one quarter of the marinade mixture in the calorie count*
Calories:  366
Carbohydrates: 4g
Fat: 15g
Protein: 52g
Sodium: 398mg
Sugar: 2g


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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