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Teriyaki Pork Kabobs for Two Recipe

Teriyaki Pork Kabobs for Two Recipe

“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
TOTAL TIME: Prep/Total Time: 15 min. Grill: 15 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.