Basque-style pork skewers

 

                Spice up this recipe. Just mix 5 ml of crushed hot pepper or 15 ml of piri-piri sauce with the Basque sauce and you're done.

4 skewers

• 12 baby potatoes
• 1 pork tenderloin, cut into 2cm cubes
• 15 ml fresh thyme, chopped
• 30 ml olive oil
• Salt and pepper
• 60 ml fresh parsley, chopped

For the basque sauce

• 30 ml olive oil
• 1 red bell pepper, seeded and minced
• 1 onion, minced
• 2 tomatoes, cut in 4
• 2 garlic cloves, minced
• 60 ml sherry vinegar
• 60 ml brown sugar
• 5 ml celery seeds
• Salt and pepper

1. In a small saucepan, cover the potatoes with water and bring to a boil; simmer 10 minutes or until potatoes are cooked; drain and set aside.
2. In a saucepan, heat the olive oil and sauté the pepper and onion for 5 to 6 minutes; add tomatoes, garlic, vinegar, brown sugar and celery seeds season.
3. Cover and cook for 20 minutes over low heat; Using a hand blender, grind the sauce and set aside.
4. Cut the potatoes in half.
5. In a bowl, combine the potatoes, pork, thyme and oil; season.
6. Alternate the pork cubes and potatoes on pre-soaked wooden skewers.
7. Place the skewers in a baking dish; bake for 10 minutes at 450F (230C).
8. Remove from the oven and pour the Basque sauce over the skewers; put back in the oven at 400F (200C) for 10 minutes.
9. Garnish with parsley and serve.

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