Pork tenderloin skewers with thyme, fresh herb and lemon gremolata and citrus fennel salad

Ingredients

• 2 Quebec pork tenderloins, cut into large cubes
• 2 tbsp. 30 mL olive oil
• 2 tbsp. 30 mL classic garlic and thyme spice mix
• 1 lemon, zest and juice

Garlic and thyme spice mix

• 2 tbsp. 30 mL fresh thyme, finely chopped
• 2 tbsp. 30 mL granulated garlic (or garlic powder)
• 2 tbsp. 30 mL granulated onion (or onion powder)
• 1 tbsp. 15 mL fennel seeds, crushed (or ground fennel)
• 1 tbsp. 15 mL dried oregano
• 2 tsp. 10 mL salt
• 1 tsp. 5 mL freshly ground black pepper

To turn spice mix into a marinade, add a little oil, lemon zest and juice. A classic mix for all your pork dishes.

Fresh herb and lemon gremolata

• 1 cup 250 mL chopped fresh herbs of your choice (parsley, cilantro, mint, basil, tarragon, etc.)
• 1 shallot, finely chopped
• 2 tbsp. 30 mL olive oil
• 1tbsp. 15 mL lemon zest
• 1 tbsp. 15 mL lemon juice
• 1 bird’s eye chili or pinch of red pepper flakes (optional)
• Salt and freshly ground pepper

You can use it as a marinade or serving sauce. Does not keep.

Citrus fennel salad

• 3 or 4 oranges (navel, Cara Cara, clementine, blood, etc.)
• 2 shallots, very finely chopped
• 1 lemon, zest and juice
• 2 tbsp. 30 mL rice vinegar
• ½ tsp. 2.5 mL sugar
• 1 large fennel bulb, halved and finely chopped
• 1 green apple, julienned
• 4 to 6 radishes, very finely sliced
• 2 tbsp. 30 mL olive oil
• ½ cup 125 mL chopped fresh herbs (parsley, tarragon, mint, basil, dill, etc.)
• ¼ cup 60 mL fennel fronds, chopped
• Pomegranate seeds, to taste