Yield: 2 Servings
|½ pounds||Pork tenderloin|
|1½ tablespoon||Brown sugar|
|1½ tablespoon||Low-sodium soy sauce|
|1 tablespoon||Orange juice|
|1 tablespoon||Grated fresh onion|
|2 teaspoons||Lemon juice|
|1 \N||Bay leaf|
|8 \N||Fresh pineapple chunks|
|1 \N||Red bell pepper, cut into eight 1-inch pieces|
|\N \N||Vegetable cooking spray|
|\N 2||(10-inch) skewers.|
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@... on Jan 28, 1997.