Dinner is probably my least favorite meal to prepare out of the three main meals we should have everyday. Breakfast is fun and you can go in so many directions with it. Lunch is very routine for me and hit-or-miss at the same time. Dinner is just overwhelming because like breakfast, you can take it in so many different directions, but somehow I always end up rotating the same dishes.
For my most recent meal idea, I decided to incorporate skewers into the overall dish because I’ve never worked with them before. I used to work at a fine dining restaurant and they offered these amazing, juicy beef kabobs and I wanted to put my own spin on it, but with pork and lots of color!
Pork loin is a cut of pork that I’ve eaten before but I don’t cook or eat on a regular basis. For this recipe I decided to coat a pork loin filet with seasonal herbs – Rosemary, Thyme and Basil. I chopped the pork loin into cubes and placed them on a wooden skewer, alternating with rainbow sweet bell peppers.
I love the color of the peppers. They were so beautiful and really gave this dish the seasonal look I was going for. As far as taste, I knew they would meld well with the pork. In hindsight, green bell peppers would have probably tasted more cohesive but the sweet peppers added a sweet yet tangy flavor.
I cooked the skewers in the oven at about 475 degrees for 30 minutes or just a little more.
This meal is very filling so you don’t need a lot on the side. I tossed a handful of french beans in olive oil and sautéed them in a pan with garlic butter for about seven minutes. They were lightly flavored and still very crisp and fresh. They were a great break from the heaviness of the meat and peppers. Because I’m a serious bread lover, I halved and buttered a bolillo roll before letting it toast in the oven for about three minutes.
The end result was amazing! The skewers had a sweet, smoky and tangy flavor and the loin was so tender. I actually impressed myself with this one! Both my mom and Tony complimented me on the flavor and tenderness of the meat.