Recipe courtesy Chef Rob Rainford

Spice Rubbed Ontario Pork Loin Kabobs w/ Salsa Verde

Ingredients for Rub:

1. 2 tsp (10 mL) kosher salt

2. 1 tsp (5 mL) packed light brown sugar

3. 1⁄2 tsp (2 mL) freshly ground black pepper 1⁄2 tsp (2 mL) garlic powder

4. 1⁄2 tsp (2 mL) chili powder

 

Ingredients for Kabobs:

5. 4 boneless rib-eye steaks [each about 12oz (375 g) and 1 to 1 1⁄2 inches (2.5 to 4 cm) thick]

6. Extra virgin olive oil

7. 12 metal skewers, or wooden skewers soaked in water for at least 30 minutes

8. Canola oil for greasing

 

Ingredients for Salsa Verde:

9. 1⁄2 cup (125 mL) tightly packed fresh basil leaves and tender stems

10. 1⁄2 cup (125 mL) tightly packed fresh Italian parsley leaves and tender stems

11. 2 anchovy fillets

12. 1 clove garlic, coarsely chopped

13. 6 Tbsp (90 mL) extra virgin olive oil

14. 1 Tbsp (15 mL) red wine vinegar

15. 1 tsp (5 mL) seeded and finely chopped jalapeño chili

16. 1⁄4 tsp (1 mL) kosher salt

17. 1⁄8 tsp (0.5mL) freshly ground black pepper

 

The Rainford Method:

1.Mix all the ingredients for the rub in a large bowl.

2.Cut the Ontario pork loin into 1- to 1 n-inch (2.5 to 4 cm) chunks, removing and discarding any large pieces of fat. Add the chunks of pork to the bowl and toss to coat them evenly with the rub. Add just enough oil to lightly coat the meat and mix well. Thread the chunks onto the skewers, leaving a little room between each chunk. Set aside at room temperature for 20 to 30 minutes before grilling.

3.Fire up your natural gas grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350°F (180°C) to grill the kabobs.

4.In a food processor, finely chop the basil, parsley, anchovy fillets and garlic. Add the remaining sauce ingredients and let the machine run until the sauce is well combined, 1 to 2 minutes, scraping down the sides of the bowl occasionally.

5.Brush the cooking grate clean and brush with canola oil. Grill the skewers over

direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, turning once or twice and swapping the positions of the skewers for even cooking. Serve warm with the sauce.

Makes 8 servings as part of this menu; 4 to 6 if served alone