Curried Pork & Orange Kabobs Recipe

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

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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

Nutritional Facts

1 kabob: 515 calories, 34g fat (4g saturated fat), 95mg cholesterol, 73mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 36g protein.

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  • 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
  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

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Reviews forCurried Pork & Orange Kabobs

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TheTallEntree User ID: 7462142 110438
Reviewed Apr. 4, 2014 Edited Aug. 4, 2015

"Really like this one! I double the sauce, use chicken breasts instead of pork and broil it all in a 9 x 13 pan instead of kabobs. It turns out fantastic every time, even with the changes."

MY REVIEW
laclair User ID: 7065120 155635
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
khinchen User ID: 4846992 158444
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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