Santa Barbara Pork Kabobs
Santa Barbara Pork Kabobs
10 Ingredients | 25 min | 6 Servings
Broiled or grilled, these kabobs threaded with fresh fruit are terrific. Serve with rice pilaf and dinner rolls.
Ingredients
- 1 1/2 pounds pork tenderloin, (2 whole)
- 1/2 cup pineapple juice
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 3 tablespoons brown sugar, packed
- 1/4 teaspoon fresh ginger root, minced
- 3 fresh peaches, cut in 1-inch slices
- 3 fresh plums, cut in 1-inch slices
- 2 cups fresh pineapple, cubed
- 3 cups hot cooked brown rice
Instructions
Slice pork tenderloins in half lengthwise; slice crosswise into 1-inch cubes. Thread pork cubes onto 6 skewers*; place on broiler pan. Brush with combined pineapple juice, sherry, soy sauce, brown sugar and ginger root. Broil 5 inches from heat for 8-10 minutes, turning once. Combine fruit and remaining pineapple juice mixture in skillet; bring to boil, lower heat and simmer for five minutes. Serve pork kabobs with fruit on hot rice.
Servings: 6
OR: Cook over direct heat on hot grill for 8-10 minutes, turning occasionally.
*Note: If using bamboo skewers, soak in water for an hour before using to prevent burning.
Nutrition
- Calories348calories
- Protein28grams
- Fat6grams
- Sodium232milligrams
- Cholesterol75milligrams
- Saturated Fat2grams
- Carbohydrates49grams
- Fiber4grams
