Pork ‘n’ Veggie Kabobs

Name: Pork 'n' Veggie Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1/4 cup hoisin sauce; 2 tablespoons lime juice; 1 tablespoon canola oil; 1 tablespoon honey; 2 teaspoons minced fresh cilantro; 1/2 teaspoon red wine vinegar; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon grated lime zest; 1/8 teaspoon salt; 1/2 pound pork tenderloin, cut into 1-inch cubes; 1 small yellow summer squash, cut into 1/2-inch slices; 1/2 medium green pepper, cut into 1-inch pieces; 1/2 sweet onion, cut into 4 wedges

These colorful kabobs from our Test Kitchen feature tender pork and fresh veggies in a sweet and spicy marinade.

Ingredients

1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon honey
2 teaspoons minced fresh cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon grated lime zest
1/8 teaspoon salt
1/2 pound pork tenderloin, cut into 1-inch cubes
1 small yellow summer squash, cut into 1/2-inch slices
1/2 medium green pepper, cut into 1-inch pieces
1/2 sweet onion, cut into 4 wedges

Directions

In a small bowl, combine the first nine ingredients. Divide marinade between two large bowls. Add pork to one bowl and vegetables to the other; turn to coat. Cover and refrigerate for 2 hours.
Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear.

Nutrition Facts

2 each: 214 calories, 6g fat (2g saturated fat), 63mg cholesterol, 158mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Originally published as Pork 'n' Veggie Kabobs in Cooking for 2 Summer 2006