Pork Kebabs with Roasted Squash and Sauteed Greens
- 6 tablespoons fresh lemon juice (from 3 lemons)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh thyme leaves
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, cut into 1 1/2-inch pieces
- 10 ounces baby arugula (10 cups)
- 1/2 butternut squash, peeled, seeded, and cut into 1-inch pieces
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Baby arugula (10 ounces)
- Butternut squash (1/2)
- Thyme, fresh leaves (1 tablespoon)
- Meat
- Pork tenderloin (about 1 pound) (1)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra-virgin (4 tablespoons)
- Salt and ground pepper, Coarse (1)
- Drinks
- Lemon juice, fresh (6 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Published March 18, 2012 (11 months ago).
7 people saved this recipe.
