Broiled or grilled, these
kabobs threaded with fresh fruit are terrific. Serve with rice
pilaf and dinner rolls.
Santa Barbara
Pork Kabobs
- 1 1/2 pounds pork tenderloin,
2 whole
1/2 cup pineapple juice
2 tablespoons dry sherry
1 tablespoon soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon minced ginger root
3 fresh peaches, cut in 1-inch slices
3 fresh plums, cut in 1-inch slices
2 cups cubed fresh pineapple
3 cups hot cooked brown rice
- Slice pork tenderloins
in half lengthwise; slice crosswise into 1-inch cubes.
- Thread pork cubes onto
6 skewers*; place on broiler pan.
- Brush with combined pineapple
juice, sherry, soy sauce, brown sugar and ginger root.
- Broil 5 inches from heat
for 8 to 10 minutes, turning once.
- Combine fruit and remaining
pineapple juice mixture in skillet; bring to boil, lower heat
and simmer for five minutes.
- Serve pork kabobs with
fruit on hot rice.
Serves 6.
To Grill: Cook over direct
heat on hot grill for 8 to 10 minutes, turning occasionally.
*Note: If using bamboo
skewers, soak in water for an hour before using to prevent burning.
Nutrition Facts
Calories 348 calories
Protein 28 grams
Fat 5 grams
Sodium 238 milligrams
Cholesterol 67 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
