Pork and Fruit Kabobs Recipe

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Pork and Fruit Kabobs Recipe

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"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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min. + marinating
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min. + marinating

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

Nutritional Facts

2 each: 354 calories, 5g fat (2g saturated fat), 67mg cholesterol, 69mg sodium, 50g carbohydrate (0 sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pork and Fruit Kabobs in Light & Tasty August/September 2004, p33

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