Grilled Teriyaki Pork Kabobs Recipe

Grilled Teriyaki Pork Kabobs Recipe
Grilled Teriyaki Pork Kabobs Recipe photo by Taste of Home
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Grilled Teriyaki Pork Kabobs Recipe

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“Soy sauce, garlic and ginger 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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Grill: 15 min.

Ingredients

  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 16 medium fresh mushrooms
  • 1 large red onion, cut into wedges
  • 8 cherry tomatoes
  • Hot cooked rice, optional

Directions

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 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm.
On eight 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.
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: 4 servings.
Originally published as Teriyaki Pork Kabobs in Healthy Cooking October/November 2009, p59

Nutritional Facts

1 each: 210 calories, 4g fat (1g saturated fat), 65mg cholesterol, 539mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

  • 4-1/2 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 16 medium fresh mushrooms
  • 1 large red onion, cut into wedges
  • 8 cherry tomatoes
  • Hot cooked rice, optional
  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 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm.
  2. On eight 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: 4 servings.
Originally published as Teriyaki Pork Kabobs in Healthy Cooking October/November 2009, p59

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