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Sapphire Hill 2005 Zinfandel Winberrie Vineyard and Pork and Plum Kabobs

Presented by: Carole and Marshall Ward

A pork tenderloin was cubed and put on scewers with sliced almost ripe plums. Before and during the grilling process a plum sauce was brushed on the kabobs.

Everyone in the party agreed the Sapphire Hill Zinfandell paired excellent with the pork and plum kabobs..

Inspiration for Pairing: Carole and Marshall wanted to pair their favorite zin with a food. The decided on pork and plum kabobs. The almost ripe plums were tart and were great.

3/4 pound boneless pork loin chops (1-inch thick), trimmed of
fat and cut into 1-inch pieces
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1/4 cup red raspberry fruit spread
1/4 cup sliced green onions
1 tbsp. orange juice
8 plums (almost ripe), pitted and cut into quarters
1. Place pork in large resealable food storage bag. Combine
cumin, cinnamon, salt, garlic powder and red pepper in
small bowl. Sprinkle over meat in bag. Shake to coat
meat with spices.
2. Prepare grill for direct grilling. Combine raspberry
spread, green onion and orange juice in small bowl. Set
aside.
3. Alternately thread pork and plum wedges onto 8
skewers.* Grill kabobs directly over medium heat 12 to
14 minutes or until meat is barely pink in center,
turning once during grilling. Brush frequently with
raspberry mixture during last 5 minutes of grilling.
*If using wooden skewers, soak in water 20 minutes before
using to prevent burning.
Recipe from howstuffworks.com
Prep time: 10 minutes
Grill time: 12 to 14 minutes
Pork tenderloin was used in place of pork loin chops
Makes 4 servings

Nutritional information: 191 calories, 23% calories from fat, 19 g protein, 5 g total fat (2 g sat. fat), 17 g carbohydrate,1 g fiber, 53 mg. cholesterol, 183 mg sodium