Menu
Asian Pork Kabobs Asian Pork Kabobs
Pork Kabobs Pork Kabobs
Pork Chops with Orange Sauce Pork Chops with Orange Sauce
Orange-Ginger Pork Chops Orange-Ginger Pork Chops
Curried Pork and Green Tomatoes Curried Pork and Green Tomatoes
Orange Pork Chops Orange Pork Chops
Pork Chops in Orange Sauce Pork Chops in Orange Sauce
Pork Chops with Orange Rice Pork Chops with Orange Rice
Pineapple Pork Kabobs Pineapple Pork Kabobs
Curried Pork Chops Curried Pork Chops
Baked Pineapple-Pork Kabobs Baked Pineapple-Pork Kabobs
Pork Chops with Tomato Curry Pork Chops with Tomato Curry
Peanut Butter Pork Curry Peanut Butter Pork Curry
Orange-Glazed Pork Chops Orange-Glazed Pork Chops
Pork & Bok Choy Udon Soup Pork & Bok Choy Udon Soup
Teriyaki Pork Kabobs Teriyaki Pork Kabobs
Mango-Lime Pork Chops Mango-Lime Pork Chops
Greek Ouzo Pork Kabobs Greek Ouzo Pork Kabobs
Pork Roast with Twist of Orange Pork Roast with Twist of Orange
Quick Orange Pork Stir Fry Quick Orange Pork Stir Fry

Curried Pork & Orange Kabobs

4 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Oct. 16, 2022
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. I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
Curried Pork & Orange Kabobs
Curried Pork & Orange Kabobs Recipe photo by Taste of Home
Next Recipe

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.

Nutrition Facts

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