Pork Kebabs With Radish Salad

• 1 cup dark beer
• 5 tablespoons olive oil
• 1 stem rosemary leaves chopped, reserving a few leaves for garnish
• 2 tablespoons apricot jam
• 3 pounds pork tenderloin or boneless pork chops, cubed
• 6 ounces arugula leaves
• 3/4 cup heavy cream
• 2 tablespoons hot mustard medium
• 3 tablespoons white wine vinegar
• 3/4 cup pine nuts
• 3/4 cup pumpkin seeds shelled
• 3 red peppers seeded and cut into chunks
• 5 onions cut into wedges
• 20 bay leaves
• 2 bunches radishes thinly sliced
• 2 bunches green onions sliced
• 1 romaine lettuce cut into strips

1. Mix the beer, 2 tbsp of the oil, rosemary and jam in a large bowl. Add the pork and toss to coat well. Cover and refrigerate for about 2 hours to marinate.
2. Mix 1/3 of the arugula, cream, mustard, remaining 3 tbsp of oil and the vinegar in a food processor or blender. Puree until smooth. Season to taste with salt and pepper. Toast the pine nuts and pumpkin seeds in a dry skillet until lightly browned. Remove from the pan and set aside cool.
3. Remove the meat from the marinade and thread onto 8-10 skewers, alternating with the peppers, onions and bay leaves. Season with salt. Broil or grill the skewers for about 10 mins, turning and basting occasionally with the marinade.
4. Toss the radishes, greens onions, remaining arugula, lettuce, pine nuts and pumpkin seeds with the arugula vinaigrette. Serve with the skewers, garnished with the reserved rosemary.

dark beer, olive oil, rosemary, apricot, pork tenderloin, arugula, heavy cream, white wine vinegar, pine nuts, pumpkin seeds, red peppers, onions, bay leaves, bunches, onions

Taken from www.yummly.com/recipe/Pork-Kebabs-with-Radish-Salad-1399725 (may not work)