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Ingredients
1 3/4 lb. pork tenderloin
Lime and Ginger Marinade
*Grated zest of 1 lime
*1 heaping tsp grated fresh ginger
*1 tsp ground coriander seeds
*1 garlic clove, crushed
*1 tsp. honey or brown sugar
*3 tbsp. plain yogurt
*2 tbsp. extra-virgin olive oil
*16 fresh bay leaves
*sea salt and freshly ground pepper
Lime and Papaya Salsa
*1 large papaya
*3-inch piece of cucumber, seeded and finely chopped
*1 small red onion, finely chopped
*4 oz. cherry tomatoes, halved
*1 hot, green chili, seeded and finely chopped
*1/2 tsp. cumin seeds, toasted in skillet, then crushed
*grated zest of one lime
*squeezes juice of 1-2 limes
*1-2 pinches of brown sugar
*1-2 tsp. Thai fish sauce
*2 tbsp. chopped fresh cilantro
--8 wooden skewers, soaked in water
Serves 4
Directions
To make the marinade, put the lime zest, ginger, ground coriander seed, garlic, honey or sugar and yogurt in a bowl, mix well, then beat 1 tbsp of the oil. Season with salt and pepper.
Cut the pork into thin strips about 1-inch long and 1/4inch wide, add to the marinade, then mix in the bay leaves. Cover and leave to marinate in the refrigerator for 2-5 hours.
Meanwhile, to make the salsa, peel the papaya, scoop out the seeds, and dice the flesh. Put in a bowl withe the cucumber, onions, tomatoes, chili, crushed cumin seeds, and the lime zest and mix gently. Season to taste with the lime juice, sugar and fish sauce. Cover and let stand for 20-30 minutes. Stir in the remaining oil and the fresh cilantro and add more lime juice and/or cumin, sugar, or fish sauce to taste.
Thread the pork onto the skewers, adding 2 bay leaves to each skewer. Cook on a preheated grill or grill panfor 4-5 minutes on each side until cooked through, squeezing over a little lime juice as it cooks.
(Recipe courtesy of Brian Clover, Cooking with Lemons and Limes)
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