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Pinchos de Cerdo con Salsa de Guayaba (Pork Skewers with Guava Sauce)

Cooking Light
Yield 8 servings (serving size: 2 skewers and about 2 1/2 tablespoons sauce)
The oregano colors this pork slightly green--and gives it great flavor. If you grind dried oregano leaves in a spice grinder, the color is less green. Slice the remaining guava paste, and serve it as an appetizer with queso fresco cheese and crackers.

Ingredients

  • Pork:
  • 1 tablespoon ground oregano
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 pounds boneless pork loin, cut into 1 1/2-inch cubes
  • 2 large onions, each cut into 16 wedges
  • Cooking spray
  • Sauce:
  • 1 cup chopped commercial guava paste (about 12 ounces)
  • 1/2 cup less-sodium beef broth
  • 2 tablespoons fresh lime juice
  • 2 tablespoons dark rum
  • 1/4 teaspoon salt

Nutrition Information

  • calories 357
  • caloriesfromfat 22 %
  • fat 8.6 g
  • satfat 2.8 g
  • monofat 4.1 g
  • polyfat 1 g
  • protein 31.7 g
  • carbohydrate 34.2 g
  • fiber 1.3 g
  • cholesterol 78 mg
  • iron 1.5 mg
  • sodium 361 mg
  • calcium 47 mg

How to Make It

  1. To prepare pork, combine oregano, oil, salt, and pepper in a large bowl. Add pork; stir to coat. Cover and refrigerate for 2 hours. Thread pork and onion alternately onto 16 (8-inch) skewers.

  2. Prepare grill.

  3. Place skewers on a grill rack coated with cooking spray, and grill 14 minutes or until done, turning occasionally. Arrange skewers on a platter; keep warm.

  4. To prepare sauce, combine guava paste and the remaining ingredients in a small saucepan. Bring to a simmer over medium heat; cook 8 minutes or until smooth, stirring constantly. Serve sauce with pork.