Pepper-Lime Pork Kabobs Recipe

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"This is my family's favorite treatment for pork," says Donna Godfrey from Cumming, Georgia. "The slices of tenderloin get a flavorful zip from a Mexican-inspired marinade. I often fix the skewers for company, because much of the prep work can be done ahead of time."
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 10-12 servings

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup minced fresh parsley
  • 2 tablespoons cider vinegar
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon each salt, garlic powder and ground cumin
  • 3 pounds pork tenderloin, thinly sliced

Directions

  1. In a large resealable plastic bag, combine the oil, lime juice, parsley, vinegar, jalapenos and seasonings; add pork and turn to coat. Seal and refrigerate for 24 hours, turning occasionally.
  2. Drain and discard marinade. Loosely thread the pork slices onto metal or soaked wood skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat for 14-16 minutes or until the meat juices run clear, turning occasionally. Yield: 10-12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pepper-Lime Pork Kabobs in Quick Cooking January/February 2002, p22

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pepper-Lime Pork Kabobs

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Reviewed Jul. 8, 2013

"This was really good pork but I gave it four stars because I really did not like the long marinating time. This is just me and my crazy life, but it was really hard to get it all together a day in advance, made harder by the fact that I first had to defrost the pork from the freezer, and then marinate for a day. The recipe wasn't hard or necessarily difficult, it was just me :) When I make it next time, I will prepare everything and then throw it into the freezer and use it as a freezer meal, marinating while it defrosts.The taste was very good. I usually don't have great luck with pork on the grill and I was afraid that with the jalepeno that it would be too spicy, but it almost had a little bit of a sweet taste. Really tasty!"

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