Pork and Veggie Skewers

3 T. OLIVE MILL Rosemary oil
2 T. OLIVE MILL Red Wine Vinegar
2 sun-dried tomatoes, chopped
2 cloves garlic, chopped
½ t. salt
¼ t. pepper
1 pound boneless pork tenderloin, cut into 1” pieces
1 lb. small red, white and purple small potatoes
2 sweet red peppers, cored, seeded and cut into 1” pieces
3 summer square, halved lengthwise and cut into ½” moons

Whisk together oil, vinegar, tomatoes, garlic salt and pepper.  Place pork and 2 T. of the oil/vinegar mixture in a re-sealable plastic bag.  Shake to coat pork and refrigerate 2-4 hours.  Place potatoes in a saucepan with water, boil 10 minutes and drain.  Heat grill to medium heat.  Thread pork onto 2 skewers, potatoes onto 2 skewers and vegetables onto separate skewers.  Brush generously with oil and vinegar mixture.  Lightly coat grill with spray.  Grill vegetables 5-6 minutes, potatoes about 4 minutes and pork 3-4 minutes per side.  Brush with remaining oil and vinegar. Sprinkle with salt and pepper before serving.

Rosemary Extra Virgin Olive Oil

The rosemary in this organic oil from Argentina has been hand harvested for the savory fresh, vibrant rosemary flavor. Use on grilled items such as lamb chops, chicken, and pork.

Red Wine Vinegar

Full-bodied and complex, made from the flavorful wines in California. Dress hearty green salads, or in red pasta sauce or stews. Lightly sprinkle on sauteed greens. Pairs well with our Extra Virgin Olive Oils, Nut/Seed oils and flavored...