Sweet and Spicy Pork Mini-Kebabs

Wintry weather probably has put the kibosh on a lot of people’s outdoor cooking plans for the year. But hard-core grillers always seem to find a way to get he job done, no matter if temperatures are in the 80s or single digits or the grass is green or covered with snow.

I don’t fall into the latter category, but recipes such as the following one for sweet-and-sour kebabs from the National Pork Board might make me reconsider.

Sweet and Spicy Pork Mini-Kebabs
3 pounds pork tenderloin, silver skin removed, cut into 48 (1-inch) pieces
2 tablespoons chili powder
2 teaspoons salt
½ ripe pineapple, peeled, cored, and cut into 24 (1-inch) pieces
1 large red bell pepper, cored and cut into 24 (1-inch) pieces
2/3 cup honey
2 tablespoons balsamic vinegar
24 6-inch bamboo skewers, soaked in water for 30 minutes, drained
Preheat broiler with rack about 8 inches from heat source.
Toss pork with chili powder and salt. Thread 2 pieces of pork and 1 each of pineapple and red pepper pieces on each skewer. Wrap exposed end of each skewer with foil to discourage scorching. Mix honey and vinegar together for glaze. Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is barely pink when pierced with tip of knife, about 8 minutes. Serve warm.
Yield: Serves 12 (small-plate servings).
Approximate nutritional analysis per serving: 100 calories, 12 grams protein, 2 grams fat (no saturated), 230 milligrams sodium 35 milligrams cholesterol, 10 grams carbohydrates, no fiber.
Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade and ready to grill. (Dispose of used marinade.)

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