YUM!! Nothing says summer like a yummy kebab! Savory Pork Tenderloin Kebab 1/2 cup reduced-sodium soy sauce 1/3 cup packed brown sugar 1 tablespoon finely chopped, peeled fresh gingerroot 2 garlic cloves, pressed 2 teaspoons dark sesame oil 2 pork tenderloins (about 1 pound each) 1 medium green bell pepper 1 medium red bell pepper 3 fresh pineapple slices, cut 1 inch thick Asian Rice 1 can (14 1/2 ounces) reduced-sodium chicken broth 1 2/3 cups water 1 tablespoon butter or margarine 2 teaspoons 1 1/2 cups uncooked converted or long grain rice 1/3 cup sliced green onions with tops Directions 1. For marinade, combine soy sauce and brown sugar in . Finely chop gingerroot using . Add gingerroot, garlic pressed with and oil to batter bowl; mix well. Reserve 1/2 cup of the marinade; set aside. For kebabs, cut pork into twenty-four 1 1/4-inch pieces. Add pork to remaining marinade in batter bowl, tossing to coat. Cover; refrigerate 30 minutes. 2. Meanwhile, cut bell peppers into twenty-four 1-inch pieces. Cut pineapple into quarters to make 12 pieces. Prepare grill for direct cooking over medium coals. 3. Remove pork from marinade; discard marinade in batter bowl. Alternately thread pork, bell pepper and pineapple onto each of six 12-inch skewers. Place kebabs on grid of grill; brush with some of the reserved marinade using . Grill, uncovered, 14-16 minutes or until pork is no longer pink, turning occasionally with and brushing with 4. Meanwhile, for Asian rice, bring chicken broth and water to a boil in . Add butter and seasoning mix. Stir in rice. Reduce heat, cover and simmer 20 minutes. Remove from heat; stir in green onions. Let stand 5 minutes. Yield: 6 servings of 1 kebab with 1 cup rice Nutrients per serving: Calories 610, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 145 mg, Carbohydrate 60 g, Protein 52 g, Sodium 1080 mg, Fiber 1 g U.S. Diabetic exchanges per serving: 4 starch, 5 meat Cooks Tips: The pork should be marinated for no longer than 30 minutes or the texture will be soft and mushy. When grilling kebabs, make sure the pieces of meat and vegetables are the same size to ensure even cooking. Gingerroot has a paper-thin, tan-colored skin that should be removed before use. Store gingerroot in a resealable plastic food storage bag in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. To use frozen gingerroot, just slice off as much as you need. new.pamperedchef/pws/pamperedchefdanielle/recipe/Main+Dishes/Teriyaki+Pork+Kebabs+with+Asian+Rice/24552
Posted on: Wed, 09 Jul 2014 14:17:13 +0000
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