MAKE-IT-MINE PORK KABOBS

Make-It-Mine Pork Kabobs image

Provided by National Pork Board

Categories Pork

Time 23m

Yield 8 Kabobs, 4 serving(s)

Number Of Ingredients 10

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1 lb boneless pork loin roast or 1 lb tenderloin, cut into 1 1/2-inch cubes
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon dijon-style mustard or 1/2 teaspoon Chinese five spice powder
1 small red pepper or small orange sweet bell pepper, cut into 1-inch squares*
6 ounces shiitake mushroom caps or 6 ounces white mushroom caps, halved if needed*
1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
1/4 cup pepper jelly or 1/4 cup orange marmalade, melted
8 skewers

Steps:

In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
Prepare medium-hot fire with charcoal or preheat gas to medium high.
Remove pork from marinade, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
*Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.

Nutrition Facts : Calories 283.7, Fat 9.7, SaturatedFat 1.9, Cholesterol 72.6, Sodium 595.2, Carbohydrate 23.6, Fiber 1.6, Sugar 13.6, Protein 26.1