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Skewered Pork Provençal
WINE:
Color: Red, Varietal: Merlot, Vineyard: Duckhorn
FOOD:
Meat - Pork
RECIPE:
INGREDIENTS

• 8 large cloves garlic
• 1/4 cup orange juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped mixed fresh herbs, such as sage, parsley, and/or thyme, or 1 tablespoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 boneless center-cut loin pork chops, about 4 ounces each, trimmed of fat and cut into thirds
• 1 medium-size red onion, peeled but root end left intact, cut into 8 wedges
• 1 medium-size navel orange, cut into 8 wedges
• Warm Potato Salad (Below)

DIRECTIONS

1. In small saucepan over medium-high heat, bring whole garlic cloves and water to cover to boil; cook about 2 minutes until garlic is tender. Drain well; cool slightly; peel.

2. In rectangular glass baking dish combine orange juice, vinegar, herbs, salt, and pepper to mix well. Marinate pork, onion and orange wedges, and garlic cloves 15 minutes, tossing occasionally. Drain; reserve marinade.

3. Meanwhile, heat broiler.

4. Thread pork pieces, onion and orange wedges, and garlic cloves alternately on four 12-inch metal skewers, dividing evenly; place skewers on rack in broiler pan. Broil, about 6 inches from heat source, 6 to 8 minutes until pork is browned and cooked through and onions are tender, turning once, and brushing with marinade.

5. Serve skewers accompanied by Warm Potato Salad.

NUTRITION INFO per serving without potato salad: 211 calories (34% from fat), 8 g fat (4 g saturated), 65 mg cholesterol, 190 mg sodium, 10 g carbohydrate (1 g fiber), 25 g protein. % Daily Values: 6% calcium, 6% iron.

WARM POTATO SALAD In 3-quart saucepan over medium heat, bring 1 inch water to boil. Place metal steamer basket over water; add 1 pound small red-skinned potatoes, scrubbed and halved or quartered. Steam potatoes, covered, 15 to 20 minutes until tender, adding more boiling water if necessary; during last 7 minutes of cooking time, add 8 ounces fresh green beans, trimmed. Meanwhile, in large bowl using wire whisk or fork, beat 2 tablespoons each low-sodium chicken broth and red or white wine vinegar, 1 tablespoon Dijon-style mustard, and 1/4 teaspoon each salt and freshly ground black pepper to blend. Add potatoes and green beans, 1 fresh, ripe tomato, cut into 8 wedges, and 2 tablespoons capers, rinsed and drained; toss gently but thoroughly to mix. Serve warm or at room temperature.