Name: Marinated Pork-And-Vegetable Kabobs
Ingredients: 12 sm Unpeeled round red potatoes, (1 pound); 12 lg Fresh mushrooms, (10 ounces); 1 lb Pork tenderloin; 16 sl Zucchini, (1/2-inch) (9 ounces); 1 lg Green bell pepper, (10 ounces) cut into 24-1-inch pieces; 1 lg Red bell pepper, (10 ounces) cut into 24-1-inch pieces; 1/2 c Low-sodium chicken broth; 2 tb Lemon juice; 1 tb Olive oil; 1 tb Chopped fresh oregano; 1 tb Chopped fresh thyme; 1/2 ts Salt; 1/2 ts Pepper; 3 Cloves garlic, crushed; Vegetable cooking spray

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats	4	Servings

INGREDIENTS

12	sm	Unpeeled round red potatoes, (1 pound)
12	lg	Fresh mushrooms, (10 ounces)
1	lb	Pork tenderloin
16	sl	Zucchini, (1/2-inch) (9 ounces)
1	lg	Green bell pepper, (10 ounces) cut into 24-1-inch pieces
1	lg	Red bell pepper, (10 ounces) cut into 24-1-inch pieces
1/2	c	Low-sodium chicken broth
2	tb	Lemon juice
1	tb	Olive oil
1	tb	Chopped fresh oregano
1	tb	Chopped fresh thyme
1/2	ts	Salt
1/2	ts	Pepper
3		Cloves garlic, crushed
		Vegetable cooking spray

INSTRUCTIONS

Place potatoes in a saucepan, and add water to cover. Bring to a boil, and
cook 15 minutes or until tender; drain. Pour cold water over potatoes;
drain and cut potatoes in half, and set aside.
Discard mushroom stems, and halve mushroom caps lengthwise; set aside.
Trim fat from pork, and cut pork into 16 (1-1/2-inch) cubes.
Combine pork, potatoes, mushrooms, zucchini, and bell peppers in a large
zip-top heavy-duty plastic bag. Add chicken broth and next 7 ingredients;
seal bag, and marinate in refrigerator for 2 hours, turning bag
occasionally.
Remove pork and vegetables from bag, reserving marinade. Thread 3 potato
halves, 3 mushroom halves, 2 pork cubes, 2 zucchini slices, 3 green bell
pepper pieces, and 3 red bell pepper pieces alternately onto each of 8
(12-inch) skewers.
Coat grill rack with cooking spray, and place rack on grill over medium-hot
coals. Place kabobs on grill rack, and cook 6 minutes on each side or until
pork is done, basting occasionally with thereserved marinade. Yield: 4
servings (serving size: 2 skewers).
Per serving: 467 Calories; 9g Fat (16% calories from fat); 38g Protein; 66g
Carbohydrate; 74mg Cholesterol; 421mg Sodium
Recipe by: Cooking Light, July/Aug 1993, page 128
Posted to MC-Recipe Digest V1 #429 by [email protected] on Jan 28, 1997.

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