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Dinner recipe · from the recipe book

Garlic-Oregano Pork Skewers with Black Bean Tortillas

Juicy grilled pork tenderloin in a garlicky lime-oregano marinade with charred broccoli and peppers, served in warm corn tortillas with smashed black beans and a cool avocado-cilantro crema.

Garlic-Oregano Pork Skewers with Black Bean Tortillas

Ingredients

  • 1½ lb680 gPork tenderlointrimmed and cut into 1-1/4-inch cubes
  • 3¾ cups florets350 gBroccolicut into large florets
  • 2 medium240 gRed bell peppercut into 1-1/4-inch pieces
  • 1 medium120 gGreen bell peppercut into 1-1/4-inch pieces
  • 1 medium110 gRed onioncut into 1-1/4-inch wedges
  • 5 cloves15 gGarlicminced
  • 2 tbsp30 gOlive oil
  • 1 lime, juiced44 gLime juice
  • 1 tbsp3 gDried oregano
  • 1½ tsp3 gGround cumin
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 2½ tbsp40 gWater
  • 8 tortillas192 gCorn tortillas
  • 1 cup diced150 gAvocado
  • 4 oz120 gPlain Greek yogurt, nonfat

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes.
  2. Make the marinade: in a large bowl, whisk the olive oil, half the lime juice, the garlic, oregano, cumin, three-quarters of the salt and the black pepper.
  3. Add the pork to the marinade, toss to coat and let it sit for 20 minutes while you prep the vegetables.
  4. Lift the pork out of the bowl, then toss the broccoli, red bell pepper, green bell pepper and red onion in the marinade left in the bowl.
  5. Thread the pork, red bell pepper, green bell pepper and red onion onto the skewers; set the broccoli florets aside in the bowl.
  6. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  7. Make the crema: mash the avocado with the Greek yogurt, the remaining half of the lime juice, half the cilantro and the remaining quarter of the salt until smooth.
  8. In a small pot set on the side of the grill, warm the black beans with the water, mashing them roughly with a fork, for about 5 minutes.
  9. Grill the skewers and broccoli florets (in a grill basket), turning every few minutes, for 10 to 12 minutes, until the vegetables are charred and the pork reaches 145°F (63°C); rest the skewers for 3 minutes.
  10. Warm the corn tortillas on the grill for about 30 seconds per side.
  11. Serve the skewers and broccoli with the tortillas, black beans and avocado crema, scattered with the remaining half of the cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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