Publix Kitchen: Aji Verde Pork Skewers

with Grilled Corn


Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes. 

Click here to print the recipe 

2 tablespoons fresh ginger, peeled, grated, and divided
12 cloves fresh garlic, grated and divided
1 pork tenderloin (about 1 lb)
Large zip-top bag
7 tablespoons olive oil, divided
2 teaspoons smoked paprika
2 teaspoons kosher salt, divided
4 ears fresh corn, husks and silks removed
8 tablespoons queso fresco (4 oz), crumbled and divided
2 limes, for juice
2 small jalapeno peppers, chopped
8 (6-inch) wooden skewers
8 large fresh basil leaves
1 cup fresh cilantro
1/2 cup reduced-fat mayonnaise
1/4 cup water

1.    Cut pork into bite-size cubes; place in zip-top bag (wash hands). Add to zip-top bag: 1 tablespoon garlic, 1 tablespoon ginger, 2 tablespoons oil, smoked paprika, and 1 teaspoon salt; toss to coat. Let stand to marinate.
2.    Preheat grill (or grill pan). Remove husks and silk from corn. Place corn in microwave-safe bowl; cover and microwave on HIGH for 8 minutes. Meanwhile, crumble queso fresco, squeeze limes for juice (2 tablespoons}, and chop jalapenos (remove seeds and membrane, if desired).
3.    Thread pork onto skewers (wash hands). Coat corn with 1 tablespoon oil and 1/2 teaspoon salt. Grill pork and corn 6-8 minutes, turning occasionally, or until corn is tender and pork is 145°F.
4.    Place basil leaves, cilantro, jalapenos, 2 tablespoons queso fresco, mayonnaise, lime juice, water, and remaining 1/2 teaspoon salt, 4 tablespoons oil, and 1 tablespoon each garlic and ginger in blender (or food processor); blend until smooth.
5.    Remove skewers from pork. Drizzle about 2 tablespoons Ajf Verde over each ear of corn; top with remaining 6 tablespoons queso fresco. Serve pork with remaining Ajf Verde and corn.

CALORIES (per 1/4 recipe) 590kcal; FAT 41.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 1020mg; CARB 26g; FIBER 3.00g; SUGARS 7g; PROTEIN 31g; CALC 15%; VITA 0%; VIT C 0%; IRON 10%