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It is officially grilling season. It is hands down one of my favorite times of the year because my kitchen stays cleaner than usual when we try to do most of our cooking outdoors. I love using fresh seasonal ingredients and getting a little help from marinated meats like Hatfield® Marinated Pork Tenderloin for my Pork Kebabs and Orzo Pasta Salad.
What I love about the Hatfield® Marinated Pork Tenderloin is that it has a dry rub seasoning. I much prefer a dry rub over most marinades. It’s so easy, full of flavors and we have an easy dinner in no time. I can totally see this being something we serve over Memorial Day or any summer BBQ. We love to entertain, and this would be quite the crowd pleaser.
I recently saw on a food show that when you make kebabs, you should throw out the old idea of alternating everything on one skewer and do one item per skewer for a more even cooking time. Made perfect sense to me, and of course I had to try it. The verdict on the changing up the skewers was a success! The pork was cooked perfectly, and the veggies still had bit of a bite to them. I’ll definitely have to continue this cooking method when we make our next round of kebabs. Pair the kebabs with my easy Orzo pasta salad, and you have a complete meal. I borrowed some of the same flavors with the peppers and onion from the kebabs and added it to the pasta. It’s the perfect grilling pair!
I found my Hatfield® Marinated Pork Tenderloin and other Hatfield® products in the meat department at my local Schnucks Market.
To learn more about Hatfield® Meats, follow them on Facebook, Pinterest, Twitter and Instagram for delicious dinner ideas.
What is your favorite pork dish?
|Prep Time||20 Minutes|
|Cook Time||17 Minutes|
- 1 Whole Hatfield® Marinated Pork Tenderloin (Tuscan Herb)
- 2-3 Whole Peppers Red & Yellow (Green would be just fine too)
- 1/2 Fresh Pineapple (Diced)
- 1 Whole Red Onion Chopped into 8 Pieces
- 8 Metal Skewers
- 1 Box Orzo Pasta
- 1/4 Cup Chopped Flat Leaf Parsley
- 1/4 Cup Diced Red Bell Pepper
- 1/4 Cup Diced Red Onion
- 1/4 Cup Diced Yellow Bell Pepper
- 1/2 Cup Favorite Italian Dressing I opted for a Tuscan variety
Orzo Pasta Salad
- Cut pineapple, onions & peppers into a large 1-2 inch chunks. Add peppers & onions on one skewer and pineapple separate. Plan for 2 skewers of pineapple, 4 of peppers and onions
- Remove pork from package, cut pork into 1 inch rounds and then cut round in half. About 16 pieces. Add to 2 skewers.
- Pre-heat grill on High Direct Heat. Add meat to sear with lid closed and reduce heat to Medium. Cook for 5 Minutes on First Side
- Turn meat to other side, cook 7 more minutes. Season Veggies with a little non stick cooking spray and salt to prevent from sticking. At this time, add pineapple and veggies.
- After 7 minutes, remove the pork to rest and turn pineapple and veggies and let them cook for an additional 5 minutes.
- Remove all pineapple, pork and veggies from skewers and serve on a platter.
- Prepare orzo as directed on the box, rinse with cold water to cool.
- In a large bowl, add peppers, onions, orzo and dressing, mix to combine.
- Add parsley and chill in fridge until time to serve. If pasta is a little dry, add additional dressing.
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