Curried Pork & Orange Kabobs Recipe
Curried Pork & Orange Kabobs Recipe photo by Taste of Home

Curried Pork & Orange Kabobs Recipe

Publisher Photo
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup canola oil
  • 2 tablespoons dried minced onion
  • 1 garlic clove, minced
  • 1 to 2 tablespoons curry powder
  • 1/2 teaspoon each ground cumin, coriander and cinnamon
  • 1-1/2 pounds pork tenderloin
  • 1 large sweet red pepper
  • 1 large sweet yellow or orange pepper
  • 1 small onion
  • 1 large unpeeled navel orange

Directions

  1. In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture.
  2. Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking. Yield: 4 servings.
Originally published as Curried Pork & Orange Kabobs in Simple & Delicious August/September 2013, p28

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Curried Pork & Orange Kabobs

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Apr. 4, 2014

Really liked this one! Will double the sauce next time.

MY REVIEW
Reviewed Jul. 25, 2013

This recipe is going into our favorites collection. Easy, quick, and very yummy. We didn't change or alter anything in the recipe.

MY REVIEW
Reviewed Jul. 7, 2013

My family and I loved the flavor of these kabobs. The spices are a great combination and the smoky orange pieces really brightened the kabob. Save a few orange slices to squeeze the juice over the meat as you eat it. Wonderful!

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