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.
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.
More From Cooking Light
- Calories: 248
- Calories from fat: 18%
- Fat: 5g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.7g
- Protein: 25.9g
- Carbohydrate: 25.5g
- Fiber: 2.1g
- Cholesterol: 79mg
- Iron: 2.6mg
- Sodium: 573mg
- Calcium: 30mg
- 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
- 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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