Curried Pork & Orange Kabobs
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1/2 cup canola oil
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2 tablespoons dried minced onion
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1 garlic clove, minced
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1 to 2 tablespoons curry powder
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1/2 teaspoon each ground cumin, coriander and cinnamon
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1-1/2 pounds pork tenderloin
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1 large sweet red pepper
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1 large sweet yellow or orange pepper
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1 small onion
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1 large unpeeled navel orange
Directions
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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.
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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.
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