Pork and Apple Skewers


Another amazing creation out of my tiny little kitchen! If you all remember my post about what I eat I listed a trip to a sushi restaurant where as an apetizer I had pork and apple skewers. It was so delicious I thought I’d whip up something similar at home.

This is how I got started cooking years ago when I went Paleo. There weren’t many (or any) Paleo cookbooks out then so I made stuff up based on flavors I had tried in restaurants.

So here we are. A knock off from my favorite sushi restaurant. And it is just as good as that of the master sushi chef himself (whoever that is, really). But in fact, it’s better, because what I ate that night was feed lot pork and pesticide apples, ugh. I don’t really know what brought me to eat restaurant meat, it’s a horrible thing.

Instead, I used organic apples and grass fed meat from US Wellness where all of their animals are free to roam and eat the omnivorous diet they were born to eat.

Ingredients

2 tart apples, peeled and cut into ¾ inch cubes
1 lb pork tenderloin, cut into ¾ inch cubes
2 tbsp traditionally fermented wheat free tamari or Coconut Aminos
2 tbsp maple syrup
2 tbsp olive oil

Method

Combine tamari, olive oil, half the maple syrup, and pork in large bowl and marinade for one hour or overnight.

Soak wooden skewers for 30 minutes. Alternate the pork and apples on about five or six skewers.

Grill or broil in the oven until brown, about 20 minutes, checking frequently. Turn and brush with extra marinade. Drizzle with remaining maple syrup and serve.

I made one slight substitution in my recipe. Instead of using maple syrup for the marinade, I used glucose powder, since I don’t tolerate fructose very well. I also opted for the coconut aminos.
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