Make-It-Mine Pork Kabobs
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min. Cook Time: 10 Min. Marinate: 1 Hr. What you need:
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+ 1 lb. pork loin roast, boneless OR tenderloin, cut into 1 1/2-in. cubes
+ 1/4 c. soy sauce, reduced-sodium + 2 Tbsp. rice vinegar + 1 Tbsp. fresh ginger root, grated + 1 tsp. Dijon-style mustard, OR 1/2 tsp. Chinese Five Spice + 1 small red bell pepper, OR orange bell pepper, cut into 1-in. squares* + 6 oz. shiitake mushrooms, OR white mushroom caps, halved if needed* + 1 small zucchini, halved lengthwise and cut into 3/4-in. pieces* + 1/4 c. pepper jelly, OR orange marmalade, melted + 8 skewers + Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs. What to do:
1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon style mustard (or Chinese Five Spice); seal bag and refrigerate for 1-4 hr.
2. Prepare medium-hot fire with charcoal or preheat gas to medium high. 3. Remove pork from marinade, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. 4. Grill kabobs directly over fire, turning to brown evenly, for 5 min. Brush kabobs with the melted jelly. Continue to grill for 3-10 min. more or until tender. Let rest 3 min. before serving. * Leave a little space between each ingredient when threading them onto the skewers. This assures even cooking. * Try this recipe with black rice. Steam it and toss with sliced green onion as a bed for these flavorful kabobs, their color will really pop atop the black rice. Or, consider serving the kabobs over fluffy, quick-cooking couscous. If using orange marmalade, add a kick of heat by stirring in a pinch of cayenne. If the weather is not ideal, broil the kabobs on a preheated broiler pan 3-5-in. from the heat source, using the doneness test and cook time above. * Nutritional Information per serving --2 kabobs--using Chinese Five Spice variation. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 200; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 75mg; Total Carbs: 18g; Protein: 26g; Sodium: 610mg;
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