Eastern Market Series: Marinated Pork Kabobs and Sriracha Laced Red Skins
Most large cities and many small towns have farmer’s markets. My township does. Yours may too . . . and then there’s Detroit’s own Eastern Market. There is nothing else like it. It’s a live, bustling market of fresh fruits, vegetables, meats and seafood, flowers, unique art and even live music. Strolling from shed to shed tasting, buying and admiring is one of my favorite things to do in the city. The aromas waft from every direction, making me look like a bloodhound, seeking out all the truly amaaaaazing scents. Eastern Market is a Detroit Gem. A must-see.
But before I get started shopping the Market — ’cause everyone knows you shouldn’t shop hungry — I needed somewhere to catch a bite to eat . . . I mean, a gal’s gotta keep her strength up, right? So this time we stopped at Supino’s Pizzeria. A tiny place, not much larger than your family room, where friends share tables with strangers who share tables with new friends — a place where you can get whole pies or pizza slices so large they actually hang over the plate. A place, I swear — where magic happens ♥. Pizza magic. It does.not.get.any.better.
So after filling the tank so to speak, we headed across the street to the Market where we bought ingredients for easily the most tender, flavorful Marinated Pork Kabobs coming off my grill, paired with fresh, colorful veggies and spic—y — as in Sriracha Laced Red Skins. Home. Run.
Now my husband, the grill-master in our house (you’ll remember his “traditional” palate — or if not, refresh your memory with prior Gouda posts), tells his own BBQ tale: ‘Once upon a time man put meat on a grill raw, unadorned and without flavor. Then BBQ sauce was invented so that man could
brush, slather, douse the meat with said BBQ sauce. Thereafter all pork and chicken (steaks get a ‘pass’) coming off the grill were to be decked out with BBQ sauce. And the man and his grilled-sauced-meat lived happily ever after. The End. But that’s not the end, I argued. This meat is special — it’s marinated with flavors well beyond BBQ sauce — with so much flavor you won’t — dare I say it?— need OR miss the sauce. Possibly because he’d been gardening all day and was in a weakened state . . . he relented. Annnnnd . . . loved the pork. “Delicious”, he decided. “Way better than I expected”. Yep. I take the wins when I can get ’em. So marinate your pork, fire up your grill and stash the sauce. You won’t need it.
- Approximately 2 lbs pork tenderloin cut in 2" cubes
- Coarse sea salt
- Fresh cracked black pepper
- 2 cloves of garlic, coarsely chopped
- 2 tsp sage leaves, coarsely chopped
- 1 T dry Tarragon
- Juice of one lemon + zest from that lemon
- 1 small onion, rough chopped
- 2 T balsamic vinegar
- 1 T Worcestershire sauce
- 1T Dijon Mustard
- 2 T honey
- 1/4 C olive oil
- 2 T finely chopped parsley
- Mix all ingredients EXCEPT parsley in a large zip lock bag. Add pork and marinate 1-2 hours.
- Use any mixture of veggies you and your family like - I used red and yellow peppers, onions and some asparagus I had left in the frig.
- Red skin potatoes (approx. 2 per person, depending on size/appetite)
- Olive oil
- Salt and pepper
- 1/2 C mayonnaise
- 1/8 C Sriracha (can be adjusted according to your taste)
- 1 T soy sauce
- 1 T finely chopped cilantro
- Pork can be grilled using a grill basket, as shown or skewers. Grill 4-5 minutes per side. Sprinkle parsley over the top.
- Grill veggies separately (or if using a basket, add after the meat) - 2-3 minutes per side.
- Par cook potatoes in the micro a couple of minutes until about halfway done. Once they reach that point, drizzle olive oil, salt and pepper over the top and gently roll them until coated. Grill until fork-tender. Blend mayo, sriracha and soy. Drizzle over top of the potatoes and sprinkle cilantro.
- You can substitute chicken instead of pork, but honestly, if you haven't eaten pork in a while or shy away from it, this is your recipe.