3-4 lb. pork tenderloin, cut into 1-inch cubes
8 Roma tomatoes
1 tbsp. cumin
2 tsp. salt
1/2 tsp. black pepper

Cut tomatoes in quarters and place in blender (you may need to add a little at a time depending on what your blender can handle). Puree tomatoes, adding spices to incorporate. Place cubed pork in a large resealable bag, then add 1/2 of the tomato mixture, reserving the other half in the refrigerator. Let meat marinate overnight if possible, but at least 4 hours.

Place on bamboo skewers (if grilling, soak skewers for an hour or so in water to avoid flares). Broil or grill for approximately 8-10 minutes per side. Watch for charring, and turn as needed. Serve with remaining chilled tomato puree.

The cool taste of the tomatoes is a great accompaniment in the summer to a wonderful warm dish! Make it a Moroccan classic with a side of rice pilaf or cous-cous!

Submitted by: Suzanne Wilkie