| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork loin |
| 2 |
|
Red bell peppers; cut 1 12 x 34-inch strips |
| 2 |
|
Red onions; cut in 1 1/2 x 3/4 x 1/2-inch strips |
| 1 |
tb |
Pineapple juice |
| 1 |
tb |
Rice wine vinegar |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Ancho chili powder |
| 2 |
tb |
Minced ginger |
| 1 |
tb |
Minced garlic |
| 1 |
oz |
Soy sauce |
INSTRUCTIONS
MARINADE
I found a low-fat Web site that has some interesting recipes on it. Check
out Mardi Wetmore's Web site at: http://www.wctravel.com/lowfat
Go to the Barbecue/Grill section. She has many great recipes for low- fat
smoking and grilling as well as other food types.
Mix all marinade ingredients well. Cut the pork butt into 1 inch cubes and
marinate, covered in the refrigerator for 4 hours. Remove the meat from the
marinade. Discard the remaining marinade. Thread the pork, red pepper and
onion on skewers. Season to taste with salt and pepper. Grill over medium
heat 5 minutes on each side.
Nutrition Facts Amount Per Serving: Calories 215 - Calories from Fat 79
Percent Total Calories From: Fat 37%, Protein 48%, Carbohydrate 15% Totals
and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g,
Cholesterol 71mg, Sodium 249mg, Total Carbohydrate 8g, Dietary Fiber 1g,
Sugars 0g, Protein 26g, Vitamin A 1084 units, Vitamin C 40 units, Calcium 0
units, Iron 1 units
Posted to bbq-digest V5 #745 by wight@odc.net on Dec 6, 1997
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