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Rosemary-Lemon Pork Kabobs


Cook Time 8 minutes

Prep Time 20 minutes

Yield

Makes 4 servings

Ingredients

4 small new potatoes, quartered
1 pork tenderloin (about 1 pound), cut into 16 (1-inch) cubes
1 small onion (about 2 ounces), quartered and layers separated
Nonstick cooking spray
1/2 teaspoon dried rosemary
Dash paprika
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon grated lemon peel
1/2 medium clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon black pepper

Preparation

  1. Preheat broiler.
  2. Steam potatoes 6 minutes or until just crisp-tender. Rinse under cold water; dry with paper towels.
  3. Thread potatoes onto 4 (10-inch) metal skewers, alternating with pork and onion. Spray lightly with cooking spray; sprinkle with rosemary and paprika.
  4. Place kabobs on baking sheet; broil 4 minutes. Turn over; broil 4 minutes more or until pork is barely pink in center.
  5. Meanwhile, combine remaining ingredients in small bowl. Spoon lemon mixture evenly over kabobs.

Nutritional Information

Serving Size: 1 kabob
Fiber 1 g
Carbohydrate 11 g
Cholesterol 73 mg
Saturated Fat 2 g
Total Fat 7 g
Calories from Fat 29 %
Calories 212
Protein 25 g
Sodium 338 mg

Dietary Exchange

Vegetable 2
Meat 3

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