FARM PROMISE® PORK LOIN AND EGGPLANT SKEWERS WITH PERSIMMON CHIMICHURRI
Long metal skewers 4 ea.
Farm Promise® pork loin, cut into 1ÔÇØ cubes 2 lb.
Japanese eggplant, cut into 1ÔÇØ pieces 2 ea.
Spring onion bulbs ½ lb.
Salt as needed
Pepper as needed
Extra virgin olive oil 1 cup
Persimmon Chimichurri Sauce
Fuyu Persimmons, cut into ½ÔÇØ chunks (In Summer, can be substituted with mixed stone fruit) 1 cup
Cilantro 1 bu.
Basil 1 bu.
Parsley 1 bu.
Garlic clove 1 bu.
Red pepper flakes 1 tsp.
Lemon, zest and juice of 1 ea.
Apple cider vinegar 1 Tbsp.
Olive oil 2 cups
Pine nuts, toasted ½ cup
Sea salt as needed
Black pepper, freshly ground as needed
For the Skewers:
Assemble the skewers, alternating pork, eggplant, onion, season with salt and pepper and drizzle with extra virgin olive oil and set aside in the fridge to marinate for at least 30 minutes.
For the Persimmon Chimichurri Sauce:
Pulse the cilantro, basil, parsley, garlic, red pepper flakes, lemon zest and juice, vinegar, and oil in a blender or food processor until the herbs are coarsely chopped but not pureed. Transfer to a bowl and fold in the persimmons and pine nuts. Season to taste with salt and pepper.
Pre-heat a grill or cast iron pan over medium-high heat and sear the skewers on all sides until the pork is cooked through and the vegetables are cooked through, about 10 minutes.
Drizzle with the chimichurri and serve immediately.