Mediterranean Grain Bowl with Pork Skewers

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- Prep time
- 45 min
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- Cook time
- 1 hr 15 min
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- Servings
- 6 Servings
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- Serving size
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1 pork skewer, 2/3 cup sorghum mixture
Ingredients
- lean boneless pork sirloin roast (trimmed of fat)
- 12 oz
- 340 g
- olive oil (divided)
- 4 tbsp
- 4 tbsp
- garlic (minced)
- 2 tsp
- 2 tsp
- lemon zest
- 1 tsp
- 1 tsp
- ground cumin
- 1 tsp
- 1 tsp
- sweet onion (chopped)
- 1 whole
- 1 whole
- no-salt-added chicken stock
- 3 cup
- 3 cup
- sorghum (whole-grain, rinsed and drained)
- 3/4 cup
- 3/4 cup
- chickpeas (garbanzo beans) (rinsed, drained and dried with paper towels)
- 1 cup
- 1 cup
- cherry tomatoes (halved)
- 1 1/2 cup
- 1 1/2 cup
- arugula
- 1 cup
- 1 cup
- cucumber(s) (chopped)
- 1 cup
- 1 cup
- feta cheese (crumbled)
- 2/3 cup
- 2/3 cup
- Kalamata olives
- 1/2 cup
- 1/2 cup
- hummus
- 1
- 1
Directions
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Cut pork loin into 1-inch cubes. Place in a resealable plastic bag set in a shallow dish. In a small bowl combine 3 tablespoons olive oil, garlic, lemon zest, cumin and ½ teaspoon black pepper. Pour half of the olive oil mixture over meat (reserve remaining half). Seal bag; turn to coat meat. Marinate in the refrigerator for 2 hours, turning bag occasionally.
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Meanwhile, in a medium saucepan heat 1 tablespoon oil over medium-high heat. Add onion and cook and stir 6 to 8 minutes or until tender. Add stock and bring to a boil. Add sorghum. Reduce heat and simmer, covered, 45 to 60 minutes or until the sorghum is tender, stirring occasionally.
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Preheat oven to 400°F. Arrange chickpeas on a foil-lined 15x10x1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast in preheated oven 20 to 30 minutes or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and set oven temperature to 500°F.
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Drain meat, discarding marinade. Divide meat amongst 6 wooden or metal skewers. Arrange skewers on a wire rack on top of a baking sheet and bake for 10 minutes or until meat is slightly pink in the center, turning once halfway through.
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To serve, divide cooked sorghum between 6 shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.