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Pork and Fruit Kabobs Recipe

"The original version of this recipe called for beef. But I use pork for a change of pace," shares Karen Salyer from Campobello, South Carolina. A delightful honey-sweetened marinade brings out the best in her healthy selection of vegetables and lean tenderloin cubes.

This recipe is:

Healthy

Diabetic Friendly

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Pork and Fruit Kabobs Recipe

Prep: 25 min. Grill: 10 min. + marinating

Yield: 4 Servings

25 10 35

Ingredients

3/4 cup apricot nectar
6 tablespoons dry white wine or lemon juice
3 tablespoons honey
3 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons dried thyme
1 pork tenderloin (1 pound), cut into 1-inch cubes
2 medium sweet potatoes (about 1 pound), peeled and cubed
2 medium zucchini, cut into 1/2-inch slices
16 dried apricots, halved

Directions

In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
Meanwhile, place sweet potatoes in a saucepan; cover with water. Cover and bring to a boil. Cook until tender, about 8-10 minutes; drain well. Pour remaining marinade into another resealable plastic bag. Add potatoes and zucchini. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
Drain pork and discard marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wood skewers, alternately thread pork, potatoes, zucchini and apricots.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes, turning and basting with reserved marinade. Grill or broil 4-5 minutes longer or until meat run clear, turning and basting frequently with reserved marinade. Yield: 4 servings.

Nutritional Analysis: Two kabobs equal 354 calories, 5 g fat (2 g saturated fat), 67 mg cholesterol, 69 mg sodium, 50 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

Originally published as Pork and Fruit Kabobs in Light & Tasty August/September 2004, p33

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