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I love kabobs but sometimes when I get home from work I really don’t feel like threading all of the ingredients and standing over the grill. I need a meal that I can walk away from to start laundry, take out the dogs and sort the mail while it’s cooking.
This meal is really a go-to in the warmer months especially when I can get this all from the farmers market, freshly picked that day. I would throw in some thinly sliced fingerling potatoes too. That is a complete meal that we all love.
But on this day, the warmes we have had in a long time, I opted to use my Swiss Diamond to cook this. With no added extra oils and the ease of the saute on the non-stick surface it really helps speed things along!
You can obviously grill this, just use the finishing ‘glaze’ as a marinade. Works like a charm!
Ingredients
- 2 lb pork loin cops, cubed
- 2 cloves garlic, chopped
- 8 oz baby bella mushrooms, whole and cleaned
- 2 LG peppers, I used red and orange
- 1 LG sweet onion
- 1 pt grape tomatoes, halved
- 1/4 C olive oil
- juice of 1 lemon
- 2 tsp lemon zest
- 1 TB dried oregano
- 1 tsp French thyme (or standard)
- pinch of kosher salt
- fresh black pepper
Instructions
- Saute pork in a large skillet until mostly cooked through.
- Add garlic and a pinch of salt and pepper.
- Saute for 1 minute and add the onion.
- Allow to soften for about 2 minutes then add the peppers and mushrooms.
- Meanwhile in a small bowl whisk together all remaining ingredients except tomatoes.
- Pour over skillet mixture.
- Toss to combine.
- Remove from heat and add tomatoes.
- Vegetables whould still be crisp-tender and pork cooked though.
- Serve over a complementary grain.
Seasonings ready to be poured over meat
Sizzling away in my favorite Swiss Diamond skillet!
Dinner is served on the deck,enjoying the warm spring night!
