Skewer cubes of marinated pork tenderloin with cubed fresh pineapple and sliced red bell pepper, then grill, for a healthy kebab entree that's perfect for warm spring and summer evenings. Serve with fresh cut veggies and white rice for a complete meal.
1/2 pound pork tenderloin
1 1/2 tablespoons brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon orange juice
1 tablespoon grated fresh onion
2 teaspoons lemon juice
1/8 teaspoon salt
Dash of pepper
1 bay leaf
8 (1-inch) cubes fresh pineapple
8 (1-inch) pieces red bell pepper
Vegetable cooking spray
How to Make It
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 2 (10-inch) skewers.
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.
Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.
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This recipe sucks. Doesn't state what temp the grill should be at. Assumed med-high. Veggies were decent but the pork was as dry amd flavorless as a damn shoe. Giant bummer and a waste of good pork. Learn to cook.
This was very easy and tasty. The hubby says he hates soy sauce, so I'm always a little bit leary about recipes that use it. But this turned out great and the whole family seemed to like it. Will use this recipe again before grilling season is over.
Great recipe! I used pork chop instead of tenderloin and cooked on the stove top instead of the grill. It was super tender and very tasty! Served with coconut rice and a little Sriracha... Will definitely be in the dinner rotation!
Very good and easy. Pork was tender and yummy. I substituted sweet onions for the peppers and served it with brown rice sprinkled with chopped scallions. Also had cucumber and onions in rice wine vinegar. Will probably make this again.
I am a little surprised that the recipe calls for the marinade to be reserved and used during cooking. It is generally best to reserve a bit of marinade that has not been in contact with the meat to prevent food borne illness.
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