Page 253 - 28_Days_of_Clean_Eating.sanet.cd

Pork and Peach Skewers

Gluten-Free
with Grilled Asparagus
Dairy-Free

Pork and summer-fresh peaches are a tasty pair. You can cook the
pork kabobs and the asparagus on the grill at the same time. For
ease in prepping, buy freestone peaches that release easily from
the pit. If it’s not summertime and you’d still like to make this
recipe, you can often find peach slices in the frozen food aisle. And
apple wedges are a good substitute for this dish.

Ingredient Tip: Did you know that thicker asparagus spears are
actually more tender than pencil-thin? To ensure that the aspara-
gus all cook at the same time, buy a bunch with evenly sized spears.

For the kabobs: For the asparagus:
2 tablespoons apple 1½ pounds asparagus, trimmed
cider vinegar 2 tablespoons avocado oil
½ cup honey ½ teaspoon salt
½ cup Dijon mustard ½ teaspoon freshly ground
1 teaspoon dried thyme black pepper
1½ pounds pork tenderloin, cut
into 1-inch cubes
3 peaches, cut into wedges
1 onion, cut into wedges
To make the kabobs:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the vinegar, honey, mustard, and
thyme. Set aside.
3. Thread the pork, peaches, and onion alternately onto 8 (10-inch)
metal skewers. Brush the kabobs with half of the glaze mixture.
4. Grill the kabobs for 5 minutes on each side, or until the pork is
done, basting with remaining glaze while grilling.

252 28 Days of Clean Eating