Glazed Pork and Pepper Kabobs
the Editors of Publications International, Ltd.
Yield
Makes 4 servings
Ingredients
| 1 | pound lean boneless pork loin, cut into 1-1/2-inch pieces |
| 1 | large red bell pepper, cut into 1-inch pieces |
| 1 | large yellow bell pepper, cut into 1-inch pieces |
| 1 | large green bell pepper, cut into 1-inch pieces |
| 1/4 | cup reduced-sodium soy sauce |
| 3 | cloves garlic, minced |
| 1/4 | cup sweet and sour sauce |
| 1 | tablespoon Chinese hot mustard |
Preparation
- Place pork and peppers in large resealable food storage bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours, turning once.
- Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto 4 metal skewers.
- Combine sweet and sour sauce and hot mustard in small bowl; reserve half of sauce for dipping. Grill or broil kabobs 5 to 6 inches from heat 14 to 16 minutes or until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of cooking. Serve with reserved dipping sauce.
Nutritional Information
| Serving Size: | 1 kabob with 1-1/2 teaspoons dipping sauce |
| Sodium | 656 mg |
| Protein | 27 g |
| Fiber | 2 g |
| Carbohydrate | 15 g |
| Cholesterol | 68 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 26 % |
| Calories | 230 |
Dietary Exchange
| Vegetable | 3 |
| Meat | 3 |
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