Tender Pork Kebabs Slathered in a Spiced Yogurt Blend.
I was in the mood for pork kebabs and the more I thought about I couldn’t get pineapple out of my mind. It’s a classic combination, but I wanted more than the flavors typically associated with this pairing. I finally decided on yogurt seasoned with black Himalayan salt (kala namak), Kashmiri chili powder, orange zest, and calamansi vinegar. If you don’t happen to have this type of vinegar, you could substitute cider vinegar and add a half teaspoon of honey. This doesn’t taste like calamansi, but it will still give you a good result.
Seeing as how pork tenderloin is already tender, I only rubbed it with the marinade a few minutes before cooking it. Yogurt will serve to tenderize meat and I didn’t want it to become mushy. And as we all know, overcooking is the kiss of death for pork tenderloin, so I kept the pieces large – about 2 inches, so they would remain nice and juicy, but still caramelize on the outside. I only used a small amount of the marinade for rubbing on the pork and kept the rest to be eaten as a dipping sauce.
I bought one of those whole peeled pineapples which made the preparation easy. I wanted to keep the pieces of pineapple big so that the center of each chunk would still taste fresh, while the outside got some char on it. I cut the pineapple into 3 thick slices and cut each slice into 4 pieces. This gave me the perfect size chunks.
I opted for cooking these under my broiler, but they could also be grilled. If you decide to grill them, you will want to have the heat high because they cook so briefly. After broiling them for only 2 to 3 minutes per side, I brushed them with pomegranate molasses and gave them another couple of minutes under the broiler.
Am I happy with the results? Oh, yes. These are sensational. If I do say so myself.