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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