Options

Format:
Include:
PRINT
See more
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
advertisement

Go to full version of

Pork Tenderloin Kebabs recipe

advertisement