Summer Grilled Peach and Pork Skewers

Ingredients:

• 1 cup long-grain brown rice
• 2 tsp kosher salt divided
• 6 Tbsp balsamic vinegar
• 2 Tbsp brown sugar
• 2 Tbsp Dijon mustard
• 1/2 tsp fine ground white pepper
• 1/2 tsp coarse-ground black pepper
• 2-3 tbsp extra virgin olive oil (I used an olive wood smoked olive oil)
• 18-20 oz pork tenderloin, cut into 1" chunks
• 2-3 tsp fresh rosemary minced
• 4 peaches, halved, pitted, and cut into large chunks
• 3 cups baby arugula
• 1/4 cup pine nuts, toasted in a splash of olive oil and salted
• Flaky salt for serving
• Balsamic glaze for serving

Note: You will need a few 12 to 18-inch metal skewers for this recipe.

Instructions

Rice Preparation:

1. Prepare the brown rice according to package instructions. Do this on the stovetop or in a rice cooker or in an Instant Pot. Add rice to water or chicken broth and 1 teaspoon salt.
2. Cook the rice until it is tender (we recommend chicken broth for better depth of flavor).
3. Drain rice in a fine mesh strainer and rinse under cold water until chilled, or chill in the fridge. Drain well and set aside (Note: the Instant Pot or Rice Cooker should cook off most of the liquid and shouldn't require draining. If you still have substantial liquid in your cooking vessel, check the rice to ensure it was properly cooked before draining).

Marinade Preparation:

1. Whisk vinegar, sugar, mustard, white and black pepper, and 1¼ teaspoons salt together in a large bowl.
2. Transfer ¼ cup vinegar mixture to second large bowl and whisk in 3 tablespoons olive oil; set aside.
3. Add pork, rosemary, and remaining ½ teaspoon salt to remaining vinegar mixture; toss to coat.
4. Let marinate for at least 30 minutes in the refrigerator. For better flavor, we recommend marinating overnight. 

Pine Nuts:

1. Toast your pine nuts in a splash of olive oil over medium-low heat, tossing and stirring frequently to prevent burning.
2. Transfer to a bowl and lightly salt with flaky salt.

Peach and Pork Skewers:

1. Thread pork onto metal skewers.
2. Thread peaches onto separate metal skewers and brush with olive oil.
3. Grill skewers over hot fire until well-charred on all sides and meat registers 140 degrees internal (6 to 10 minutes depending on the thickness of your cut), flipping as needed for even browning.
4. Transfer everything to a platter and drizzle with balsamic glaze.
5. Add arugula, toasted pine nuts, and cooked rice tothe  reserved vinaigrette and toss to combine.
6. Season with salt and pepper if needed to taste. Serve.