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Oriental-Marinated Pork and Bacon-Wrapped Peach Skewers

Oriental-Marinated Pork and Bacon-Wrapped Peach Skewers
Serves 4
pairs with: FRONTERA CABERNET / MERLOT
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For the marinade
  1. 4 tablespoons soy sauce
  2. 2 tablespoons liquid honey
  3. 2 tablespoons balsamic vinegar
  4. 3 tablespoons vegetable oil
  5. 1 garlic clove, minced
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon ground cloves
For the skewers
  1. 1 ½ lbs pork tenderloin or center cut loin, sliced into 1-inch cubes
  2. 4 firm peaches or nectarines
  3. 1 tablespoon lemon juice
  4. 1 tablespoon brown sugar
  5. 8 slices smoked bacon, cut in half lengthwise
  6. 1 large onion, in big chunks
  7. 16 bay leaves, preferably fresh
Instructions
  1. 1. In a large bowl combine all the ingredients for the marinade. Add the pork cubes, toss to coat and refrigerate for at least 1 hour or for up to 3 hours.
  2. 2. Before serving: slice the peaches/nectarines in 4-6 pieces and place in a bowl. Sprinkle with lemon juice and brown sugar. Wrap each peach/nectarine wedge in half a bacon slice. Thread the marinated pork onto the skewers, placing 1 bacon-wrapped peach/nectarine, a piece of onion and a bay leaf between the pieces of meat (you should have 3 pieces of meat and two peaches/nectarines per skewer). Reserve the marinade.
  3. 3. Light a grill. Lightly brush the skewers with the reserved marinade. Grill the meat over a moderately hot heat, turning frequently, until the pork is medium, about 7-8 minutes. Serve at once with a couscous-tomato and cucumber salad.
Notes
  1. Pairs with FRONTERA Cabernet Sauvignon / Merlot
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