| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork tenderloin |
| 1 1/2 |
tb |
Brown sugar |
| 1 1/2 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Orange juice |
| 1 |
tb |
Grated fresh onion |
| 2 |
ts |
Lemon juice |
| 1/8 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
|
Bay leaf |
| 8 |
|
Fresh pineapple chunks |
| 1 |
|
Red bell pepper, cut into eight 1-inch pieces |
|
|
Vegetable cooking spray |
|
2 |
(10-inch) skewers. |
INSTRUCTIONS
Trim the fat from pork, and cut the pork into 8 (1-inch) cubes.
Combine brown sugar and the next 7 ingredients (brown sugar through bay
leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal
the bag, and marinate in the refrigerator for 1 hour, turning bag
occasionally. (To keep the texture of the pork from becoming mushy,
marinate it for no more than 1 hour).
Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork
cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of
Prepare grill. Place kebabs on grill rack coated with cooking spray, and
cook 14 minutes or until done, turning and basting frequently with reserved
marinade. Yield: 2 servings.
Per serving: 669 Calories; 8g Fat (10% calories from fat); 29g Protein;
134g Carbohydrate; 74mg Cholesterol; 585mg Sodium
NOTES : Canned pineapple can be substituted for fresh. Drain 1 (8-ounce)
can unsweetened pineapple chunks, reserving 16 chunks.
Recipe by: Cooking Light, April 1995, page 106
Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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