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Bow Tie Pasta with Braised Pork, White Wine and Bacon

Ingredients

Directions

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

Ingredients

Directions

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

These Grilled Pork Skewers truly capture the flavors of the holiday season!

6 skewers

–for the grilled pork
1 pound pork loin (roast or chops, two 8 ounce pieces)
sprinkle of garlic salt
sprinkle of pumpkin pie spice
grapeseed oil
–for the sweet Potatoes
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
!Pumpkin Aioli
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice

chopped parsley for serving
you will also need skewers

If using wooden skewers soak them in water now.
Pre heat the oven to 375 degrees fahrenheit with the rack in the middle.
Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
For the pumpkin aioli: Mix all the ingredients together.
Serve with tabouli, cous cous, rice or pasta.
The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

These Grilled Pork Skewers truly capture the flavors of the holiday season!

6 skewers

–for the grilled pork
1 pound pork loin (roast or chops, two 8 ounce pieces)
sprinkle of garlic salt
sprinkle of pumpkin pie spice
grapeseed oil
–for the sweet Potatoes
1 pound sweet potatoes, bite sized cubes (1/2 inch thick)
1 tablespoon grapeseed oil
1/4 teaspoon pumpkin pie spice
1/4 teaspoon garlic salt
!Pumpkin Aioli
1/2 cup mayonnaise
2 tablespoons pumpkin purée
1 tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice

chopped parsley for serving
you will also need skewers

If using wooden skewers soak them in water now.
Pre heat the oven to 375 degrees fahrenheit with the rack in the middle.
Toss the sweet potatoes with grapeseed oil and toss with the pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers.
Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some grapeseed oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly.
Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1 inch cubes. Keep the pan oiled, you will add the skewers back onto it.
Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through.
For the pumpkin aioli: Mix all the ingredients together.
Serve with tabouli, cous cous, rice or pasta.
The National Pork Board recommends that for tender, juicy and delicious pork loins, roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

~ Marla Meridith