I was so excited that Summer Fest 2010 this week is featuring recipes using stone fruits from bloggers around the country. To read more about Summer Fest, check out Away to Garden and join the community. I love this recipe for Pork and Plum Skewers. It’s so easy to prepare. Just make a simple marinade, thread plums and pork on skewers, and grill. This recipe was featured in the July issue of Birmingham Magazine, and I couldn’t wait to share it for Summer Fest.
Pork and Plum Skewers
1 (1 pound) pork tenderloin, cut into 2-inch pieces
1/3 cup plum or apricot preserves
1 tablespoon honey
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
4 fresh plums, cut into wedges
2 cups fresh watercress or mixed greens
Fresh rosemary sprigs
1. Combine pork, plum preserves, honey, oil, rosemary, red pepper and salt in a large shallow dish or resealable plastic bag, turning to coat. Refrigerate at least 1 hour or up to 8 hours.
2. Preheat grill to medium-hig heat. Remove pork from marinade. Thread pork and plums over skewers, brush with preserve marinade.
3. Place skewers on a lightly greased grill rack. Grill, covered with grill lid, 6 to 8 minutes or until desired degree of doneness. Serve over watercress and garnish with fresh rosemary, if desired.