Teriyaki Pork Kabobs for Two Recipe

Teriyaki Pork Kabobs for Two Recipe photo by Taste of Home

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“Soy sauce, garlic and ginger all add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite.” Edie DeSpain - Logan, Utah

This recipe is:

Healthy

Diabetic Friendly

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Teriyaki Pork Kabobs for Two Recipe

Prep/Total Time: 15 min. Grill: 15 min.

Yield: 2 Servings

20 15 35

Ingredients

2-1/4 teaspoons cornstarch
1-1/2 teaspoons brown sugar
1 cup reduced-sodium beef broth
1 tablespoon reduced-sodium soy sauce
1 garlic clove, minced
1/8 teaspoon ground ginger
1/2 pound pork tenderloin, cut into 1-inch cubes
8 medium fresh mushrooms
1 small red onion, cut into wedges
4 cherry tomatoes
Hot cooked rice, optional

Directions

In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 1 minute or until thickened. Set aside half of the sauce for serving; keep warm.
On four metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once.
Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired. Yield: 2 servings.

Nutritional Facts 2 kabobs with 3 tablesopons sauce (calculated without rice) equals 210 calories, 4 g fat (1 g saturated fat), 66 mg cholesterol, 577 mg sodium, 15 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Originally published as Teriyaki Pork Kabobs for Two in Healthy Cooking October/November 2009