Chillin and Grillin

Tonight’s  grilled pork loin kebabs in a balsamic vinegar marinade, first in the Sous Vide and then on a hot grill with a side of veggies. I reduced the remainder of the marinade for a sauce over the meat. Very tasty and a lot of leftovers for the rest of the weeks lunches.

The marinade:
1/2 cup balsamic vinegar
3 cloves minced garlic
2 tbls dried thyme
2 tbls sugar
2 teaspoon salt
1 tsp pepper
1/2 cup olive oil

I cubed a 1/2 pork loin into 1 1/2 inch cubes then I divided the meat into 2 freezer bags, added 1/2 the marinade to each bag and used water displacement to seal the bags. I let them cook at 137 degree water bath  for 3 hours, drained the marinade into a pan and reduced till thickened. The meat was placed in a grill basket over hot coals till a nice color was achieved. I served it with a bit of the marinade spooned over.
The veggies were large cuts of zucchini and summer squash, onions, peppers and fennel, doused in olive oil and seasoned with salt and pepper. Grilled till they got a little char in a basket then served along side the meat.