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Veggie Pork Kabobs
A refreshing orange glaze perks up these colorful kabobs from Candy Gruman of Tucson, Arizona. "I serve this summery dish with baked potatoes and garlic bread," Candy says. "You could substitute some other vegetables if you like, but these are our favorites."
2 Servings
Prep: 15 min. + marinating Grill: 20 min.
Ingredients
3/4 cup thawed orange juice concentrate
3/4 cup orange marmalade
2 tablespoons teriyaki sauce
2 boneless pork loin chops (8 ounces
each
), cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium sweet onion, cut into eighths
Directions
In a small bowl, combine the orange juice concentrate, marmalade and
teriyaki sauce. Pour 3/4 cup marinade into a large resealable
plastic bag; add pork. Seal bag and turn to coat. Pour 3/4 cup into
another large resealable plastic bag; add peppers and onion. Seal
bag and turn to coat. Refrigerate pork and vegetables for at least 1
hour. Cover and refrigerate remaining marinade for serving.
Drain and discard marinade. Drain vegetables, reserving marinade for
basting. On metal or soaked wooden skewers, alternately thread pork
and vegetables.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill kabobs, uncovered, over medium
heat or broil 4 in. from the heat for 12-16 minutes or until meat
juices run clear, turning and basing frequently with marinade. Serve
with the reserved marinade. Yield: 2 servings.
© Taste of Home 2013
2 of 2
Veggie Pork Kabobs
(continued)
Wine:
Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as
Riesling
or
Gewürtztraminer
© Taste of Home 2013