CELEBRATING CANADA DAY!
What is it about summer that makes us crave smoky, charred meat? Or has it got something to do with that wonderful barbecue aroma created by cooking outdoors that gets our attention? Whatever it is, its hard to resist.
This is another great barbecue option and can be prepared a few hours ahead or the night before and stored in the fridge. The best thing is it is super simple and quick to prepare.
You’ve heard of risotto, but what about ‘orzotto‘. It’s a spin on the classic dish with orzo pasta rather than rice and it takes very little time to make. I’m serving it here with broccoli and tender pieces of pork seasoned with a zesty Montreal steak spice blend.
Montreal steak spice, also known as Montreal steak seasoning, is a combination of various spices. It is based on the dry rub mix used to make Montreal smoked meat. Although the actual steak spice will vary depending upon the brand or restaurant making it, it is primarily made up of garlic, coriander, black pepper, cayenne pepper, dill seeds and salt.
Coat pieces of pork with oil then season with Montreal Steak Spice, cover it and refrigerate it well in advance before you plan to cook. This gives it time to rehydrate.
These pork fillet skewers not only look incredible but make a great meal for a warm summer evening!
| Servings |
|
- 454 gm pork tenderloin, trimmed & cut into 24 cubes
- 2 tsp Montreal steak spice
- 1 Tbsp olive oil
- 2 Tbsp fresh dill, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 3 cups HOT chicken broth
- 200 gm broccoli florets,
- 100 gm Parmesan cheese, finely grated
- 1 tsp lemon zest, finely grated
Ingredients
Pork Tenderloin
Broccoli Orzotto
|
Rate this recipe!
|
- In a plastic bag, place Montreal steak spice & 1 Tbsp oil. Add cubed meat & shake well to combine. Place in refrigerator for a few hours or overnight to marinate.
- In a pot over medium heat, sauté onion & garlic in oil. Add the orzo & 2 cups of the broth. Bring to a boil & let simmer for 6 minutes, stirring frequently with a wooden spoon. Add the broccoli & remaining broth. Continue cooking for 6 minutes or until the orzo is al dente & the broccoli is JUST tender. Remove from heat & add parmesan & lemon zest. Season with salt & pepper if you desire. Allow to rest for 2 minutes before serving.
- Preheat the grill on high heat. Thread each skewer with 6 pieces marinated pork. Place the skewers on the grill for 8-10 minutes, turning every 2-3 minutes until all sides are lightly charred and pork is cooked through but not OVERCOOKED.
- Remove from grill & sprinkle with fresh dill. Serve with broccoli orzotto.
- You can prepare the orzotto a day ahead & refrigerate. It is just as good reheated if your short of time on BBQ day.