Garlic Soy Pork Skewers with Bulgur Quinoa Stirfry

Some of my favorite things on a skewer: garlic, soy, piggy.  Simple marinade, nothing too crazy and just damn good.  If the bulgur and quinoa scare you, sub in some brown rice.  I also like to serve with with farro, but again, if you're phobic, make what you like.  The skewers are nice if you're entertaining, since you don't need to worry about cooking 30 individual pieces of pork.  I made this with slightly larger pieces of pork.  In hindsight, I suggest slicing thinner pieces and threading it onto the skewer (think satay).  This recipe uses one of the two pieces that typically come in pork tenderloin pack and made about 6 of these skewers.

   

Skewers

Pork Tenderloin, sliced thin or cubed

2-3 garlic cloves, smashed

2 scallions, sliced (white and tender green parts)

2 Tbs tamari/soy sauce

1 tsp Dijon mustard

½ cup sake or dry white wine

1 Tbs sriracha or dash of red pepper flake

Safflower or canola oil

4-6 skewers, soaked in water for 10 minutes

Stir fry

½ cup cooked quinoa

½ cup cooked bulgur

Broccoli florets, chopped

½ tsp sesame oil

1 tsp safflower or canola oil

Splash of soy sauce

1 Tbsp Sesame seeds

Scallions, chopped for garnish

1. Soak wooden skewers for 20 minutes. Set aside.

2. Cube pork tenderloin or cut into ½ inch slices.  Combine garlic, scallions tamari/soy, mustard and sriracha to bowl and mix well.  Add pork and coat with marinade.  Cover bowl and refrigerate for 30 minutes (can sit in marinade up to 24 hours).

3. When ready to grill, take skewers and add 3-4 cubes to each one or thread 3-4 slices.  *Note: slices will cook faster then cubes.

4. Heat grill pan until smoking.  Combine sesame and safflower oil.  Brush skewers with the oil combo before adding to pan.

5. Sear for about 5 minutes before turning over.  Continue cooking over high heat for another 3 minutes.  Lower heat to medium, add the sake or white wine and cook skewers until pork is medium rare, about 15-20 minutes depending on how thick your pork is.  It’s OK for the pork to be slightly pink on the inside.  The internal temp should be 145°.

Stir fry

1. Over high heat, add sesame and safflower oil to pan.  Swirl to coat the bottom, then, add chopped broccoli florets.  Cook until slightly browned, then, add the cooked quinoa and bulgur to heat through. 

2. Add a splash or more of soy to taste and complete the dish with sesame seeds and chopped scallions.

3. Serve skewers on a bed of the stir fry and enjoy!    

MJM