Pork Tenderloin Kebabs Recipe Print Page

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Dinner Recipes

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