So today was a busy day but we (meaning Anna and I) still managed to make a delicious dinner. I am getting much better at planning my day and using all of the time I have available to work on things when Anna is asleep so we can play when she is awake.
I planned our meals out this week and shopped accordingly so we will see how it goes. I was trying to use new recipes or ones I have not made in a while and use all of the groceries we bought so nothing went to waste!
This recipe is one I adapted from Cooking Light . It is summery, fresh and perfect for two or a group of people. I haven’t made it since last summer and when I was flipping through my recipe binder I came across it and knew Brady would love it for dinner tonight. I got things marinating this morning while Anna was hanging out in her lamb that I brought into the kitchen.
Pork Tenderloin, Pineapple and Pepper Kebabs
- 3/4 cup low-sodium soy sauce
- 1/4 cup agave
- 1/4 cup pineapple juice
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon freshly ground black pepper
- I used 1/3 of a pork tenderloin, trimmed and cut into pieces
- 20-40 (1-inch) cubes fresh pineapple (about 1 medium)
- 20(1-inch) pieces red onion (about 1 small)
- 20 pieces of pepper (green, red and yellow)
- Cooking spray
Combine first 8 ingredients in a large bowl. Take some of the marinade and put it in a zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally. Then take the rest of the marinade and put it in a bag with the veggies and pineapple.
Prepare grill and cook as kebabs
So good and fresh! Perfect for a summer meal!
We had these delicious kebabs with some sweet potatoes cooked in foil on the grill!
Yum! Kebabs just scream summer! I can’t wait to move, set up our grill, and have a cookout!
Those do sound like the perfect dinner, especially paired with sweet potatoes!