Community Recipe
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Spice-Rubbed Pork Skewers with Tomatoes Menu

* Place 1 1/2 cups fat-free, less-sodium chicken broth in a 1 1/2 quart casserole dish. Cover and microwave at HIGH 3 minutes. Stir in 1 (5.7-ounce) box couscous. Cover and let stand 5 minutes. In a small bowl, combine 3 tablespoons low-sodium soy sauce, 1 tablespoon peanut oil, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon garlic powder. Fluff couscous with a fork; stir in soy mixture, 2 tablespoons chopped roasted peanuts, and 2 sliced green onions.

Spice-Rubbed Pork Skewers with Tomatoes

If using wooden skewers, soak them in about two inches of water for approximately 15 minutes while the grill heats, and pat them dry before adding the meat and tomatoes. This prevents the skewers from burning on the grill.

Photo by: Randy Mayor

Ingredients

1 tablespoon brown sugar
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger

1 (1-pound) pork tenderloin, trimmed
1 teaspoon chile paste
16 cherry tomatoes
Cooking spray
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil

Preparation

Prepare grill.

Combine first 7 ingredients. Cut pork in half crosswise; cut each half into 8 lengthwise strips. Combine pork strips and chile paste in a shallow dish; toss to coat. Sprinkle brown sugar mixture evenly over pork; toss to coat. Let pork stand 10 minutes.

Thread 1 pork strip and 1 tomato onto each of 16 (10-inch) wooden skewers. Place skewers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Combine soy sauce and oil; drizzle over pork.

Cooking Light MAY 2006

Peanutty couscous *

Limeade

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Spice-Rubbed Pork Skewers with Tomatoes Menu