- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 3 tbsp
- olive oil
- 45 mL
- 3 tbsp
- red wine vinegar, divided
- 45 mL
- 3
- cloves garlic, minced
- 2 tsp
- dried oregano
- 10 mL
- ½ tsp
- salt
- 2 mL
- 1 lb
- 1 pork tenderloin, cut into cubes
- 500 g
- 16
- mushrooms
- 2
- zucchini, cut in ½-in. (1-cm) thick rounds
- 1 pkg
- Sensations by Compliments Roasted Garlic Naan Bread
- 340g
- ½ cup
- crumbled goat cheese, softened
- 125 mL
- ¼ cup
- milk
- 60 mL
- 2 tsp
- chopped fresh dill
- 10 mL
- 8
- wooden skewers, soaked
Directions
Step 1
In small bowl, whisk together olive oil, 2 tbsp (30 mL) vinegar, garlic, oregano and salt. Measure out 3 tbsp (45 mL) of olive oil mixture into a large bowl; toss with pork and let stand 10 min.
Step 2
Thread marinated pork onto skewers, alternating with mushrooms. Toss zucchini with reserved olive oil mixture in small bowl.
Step 3
Place pork and mushroom skewers on grill preheated to medium-high. Cook 8 to 10 min., turning occasionally, until pork is cooked through and mushrooms are tender. Meanwhile, grill zucchini 4 to 5 min. per side, until tender and marked. Grill naan bread 1 to 2 min. per side until toasted.
Step 4
Make goat cheese sauce by blending cheese, milk, dill and remaining vinegar with whisk until smooth. Lay zucchini slices and skewers on naan breads. Drizzle with goat cheese sauce to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 550
- Fat:
- 24 g
- Saturated Fat:
- 6 g
- Carbs:
- 47 g
- Fibre:
- 3 g
- Sugar:
- 7 g
- Cholesterol:
- 75 mg
- Protein:
- 37 g
- Sodium:
- 1070 mg
