Pork Kebabs With Roasted Squash And Sauteed Greens
Leaner than other cuts of pork, tenderloin makes for a healthy, kid-friendly meal when skewered and served with colorful vegetables.
Everyday Food, January/February 2012
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
- 6 tablespoons fresh lemon juice (from 3 lemons)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme leaves
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, cut into 1 1/2-inch pieces
- 1 small red onion, cut into 1-inch pieces
- 1/2 butternut squash, peeled, seeded, and cut into 1-inch pieces
- 10 ounces baby arugula (10 cups)
- Preheat oven to 400 degrees, with racks in upper and lower thirds. Soak eight 8-inch wooden skewers in hot water, 15 minutes. In a large bowl, stir together lemon juice, 3 tablespoons oil, thyme, and garlic. Season with salt and pepper. Add pork, onion, and squash and toss to coat.
- Thread pork onto skewers and place on a rimmed baking sheet. Place onion and squash on another rimmed baking sheet. Place pork on top rack and vegetables on bottom rack and roast until pork is cooked through, about 30 minutes, flipping skewers and stirring vegetables halfway through. Remove pork and loosely tent with foil; continue roasting vegetables on bottom rack until tender and browned, 10 minutes.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Gradually add arugula and cook until just wilted, about 3 minutes; season with salt and pepper. To serve, divide pork skewers, vegetables, and arugula among four plates.
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