- 4 teaspoons olive oil
- 1 tablespoon grated lemon rind
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, crushed
- 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
- 16 (1-inch) pieces red bell pepper
- 16 (1-inch) pieces yellow bell pepper
- Cooking spray
- calories 198
- fat 8.8 g
- satfat 2.1 g
- monofat 4.9 g
- polyfat 0.9 g
- protein 24.7 g
- carbohydrate 4.5 g
- fiber 1.5 g
- cholesterol 67 mg
- iron 1.6 mg
- sodium 346 mg
- calcium 15 mg
How to Make It
Prepare grill to medium-high heat.
Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15 minutes, tossing occasionally.
Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.
Sautéed chard: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add 8 cups chopped stemmed Swiss chard, 1 tablespoon minced garlic, and 1/8 teaspoon salt; sauté for 5 minutes or until chard wilts.