Transform an ordinary pork tenderloin into these flavorful spicy-sweet kebabs. They work beautifully with the red pepper and on a bed of coconut rice. I served with some roasted root vegetables on the side and there were no leftovers whatsoever!  I made a couple of adjustments with the rice by doubling up on the amount of fresh ginger in the rice and used chicken stock along with the coconut milk In the cooking process

Click  here  for the link to the recipe from Fine Cooking.


For Roasted Root Vegetables:

3 bunches heirloom baby carrots (or whichever kind you find), about 12, peeled and cleaned,  leaving short stems

2 baby Fennel,  or 1  regular, bulb and a few inches of stems, cut into long strips to match carrots

1 celery root bulb, peeled and cut in small strips, 1/2 ” x 1 1/2 ”

olive oil

2 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

parsley for garnish

Preheat oven to 400.  Toss cleaned, cut veggies with spices and about 4 tablespoons of olive oil until nicely coated. Place in a large rimmed baking sheet so they are spread out nicely and not piled atop one another. Place in oven and roast for about 25 minutes until tender, tossing occasionally to ensure even roasting. Can serve hot or at room temperature. Garnish with parsley if desired.