Coriander Pork Skewers With Red Onion Salsa

I really like this one, lots of great summer flavours.  Bay leaves are just for flavour as they are to hard to eat so always discard them after grilling.  If you don’t have hot paprika, mix 3/4 tsp sweet paprika with 1/4 tsp cayenne pepper.  From Canadian Living/The Barbecue Collection.

450 g pork tenderloin, cut into 1 inch cubes
2 cloves garlic, minced
1 tbsp ground coriander
1 tbsp olive oil
1 tsp ground cumin
1 tsp hot paprika
1/2 tsp salt
12 fresh bay leaves (approx)

RED ONION SALSA
1 tomato
1 cup thinly sliced red onion
1 1/2 tbsp red wine vinegar
Pinch each salt and granulated sugar
2 tbsp chopped fresh mint

1. Toss together pork, garlic, coriander, oil, cumin, paprika and salt until coated; marinate for 10 minutes.
2. For salsa:  cut tomato into quarters; seed, core and slice.  Toss together tomato, onion, vinegar, salt and sugar.  Stir in mint.
3. Alternately thread pork and bay leaves onto skewers, using more bay leaves if desired.  Grill, covered on greased grill over medium high heat, turning once, until just a hint of pink remains inside pork, about 12 minutes.  
4. Serve with red onion salsa.