- 1 1/2 cups Château des Charmes
Riesling
- 1 lb. Pork tenderloin
- 2 tsp Grated orange rind
- 1/4 cup Orange juice
- 1 1/2 tsps Fresh tarragon, chopped
- 1/2 tsp Dijon mustard
- 1 clove Garlic, minced
- 12 Thin orange wedges (about 2
small oranges)
- 8 Thin red onion wedges (about
1 small onion)(optional)
- 1/2 tsp each Pepper and Salt
Cut pork into 1 1/2 inch cubes. In
a shallow glass dish, stir together wine, orange rind and juice,
tarragon, mustard and garlic. Turn pork cubes in marinade and
let stand at room temperature for one hour.
Alternately thread pork, orange
wedges and onion wedges (optional) onto soaked wooden skewers.
On a greased grill over medium high heat, cover and cook kabobs,
turning and basting with remaining marinade for 20 minutes
or until pork is no longer pink inside. Sprinkle with pepper
and salt and serve over couscous. (Recipe follows)
Couscous
- 1 cup Quick cooking couscous
- 1 cup Water
- 1/2 tbsp Cumin
- 1 tbsp Olive Oil
- pinch of Salt
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