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Pork Tenderloin Kebabs

Pork Tenderloin Kebabs

Pineapple stars in the marinade as well as the skewers. Serve these with Mango Salsa and basmati rice.

Cooking Light MARCH 2007

  • Yield: 8 servings (serving size: 1 kebab)

Ingredients

  • 3/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup pineapple juice
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon five-spice powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds pork tenderloin, trimmed and cut into 32 pieces
  • 32 (1-inch) cubes fresh pineapple (about 1 medium)
  • 16 (1-inch) pieces red onion (about 1 small)
  • Cooking spray

Preparation

Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove pork from bag, reserving 1/2 cup marinade. Thread 4 pork pieces, 4 pineapple cubes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until done, turning and basting occasionally with reserved marinade.

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 21%
  • Fat: 5.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.1g
  • Carbohydrate: 21.9g
  • Fiber: 1.2g
  • Cholesterol: 67mg
  • Iron: 1.8mg
  • Sodium: 635mg
  • Calcium: 26mg
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Pork Tenderloin Kebabs recipe

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