Pork with Apple Kabobs
Who says grilling is only for spring and summer? Try these autumnal kabobs for a tasty change of pace during the long fall and winter months. They can be broiled, as well. Timing is about the same.
4 stalks celery
1 cup unsweetened pineapple juice
1/4 cup vegetable oil
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
Dash ground allspice
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
3 cooking apples, cored, quartered and cut in half crosswise
- Cut celery into 1-inch pieces. In a small saucepan cook, covered, in a small amount of boiling water for 10 minutes, drain and refrigerate.
- For marinade, in a small saucepan combine pineapple juice, oil, cinnamon, salt, nutmeg, and allspice; cook over medium heat for 10 minutes; stirring occasionally. Cool.
- Place pork in a shallow dish; pour marinade over pork. Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally.
- Drain pork, reserving marinade. On six 12-inch skewers thread pork cubes and celery, allowing space between cubes. Grill over medium coals about 10 minutes; turning frequently. Push cubes together; thread apple on skewers; grill an additional 5 minutes, brushing with marinade.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.