Servings: 4
Equipment
- 2 bamboo skewers soaked in water
Ingredients
- 1/2 lb pork loin
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- 1 medium sweet potato 3-4" length
- 1 tbsp canola oil or avocado oil
- 1/2 small red onion minced
- 1 medium pineapple 1/4 each serving
Instructions
- Marinade: In small bowl whisk together olive oil, lime juice, Dijon mustard, honey, half the minced onion and salt for marinade.
- Cut pork into 1/2" cubes and place into marinade and allow to chill under refrigeration for at least 2 hours or overnight.
- Prep: Wash whole sweet potato and slice into 1/4" thick with skin intact, you should get about 8-10 slices per sweet potato.
- Cut, peel, core and slice 1/4 of pineapple into 1/4" thick slices .
- Skewer pork meat onto bamboo skewers for grilling.
- Cooking: Heat grill to medium heat.
- Grill pineapple into wedges for 1-2 minutes per side. This can be on a hotter section of the grill. Hold in foil or in warm place for assembly
- Grill pork on all sides until fully cooked to 145 and remove from skewer. Hold warm for assembly.
- Toss sweet potatoes with 1 tbsp canola oil and make sure they are thoroughly coated and grill on medium heat for 3-5 minutes per side or until tender and slight char marks arise. Be careful not to cook these on high heat or direct flame. Remove from grill and begin to assemble.
- To assemble each "toast" take one slice of grilled sweet potato, top with 1 slice grilled pineapple and 2-3 cubes of pork. Garnish with a sprinkle of red onion (reserved) and serve warm or room temperature.
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