For millions of Americans, Memorial Day marks the beginning of the grilling season. As outdoor temperatures rise, so does the frequency of hitting the grates for mealtime solutions and palate satisfaction. According to a “Grilling Across America” survey conducted by the National Pork Board, grilling is hot– 64 percent of grillers are firing up the flames more than twice a week. The secret to their sizzlin’ success: 85 percent of the grillers said they don’t use a recipe. Sounds like good old home style cooking to me – no recipe, measuring cups, or scales. Just use the eye for portion control and the finger tips for seasoning – you know a pinch of this and a dash of that.
Grilling is one of the simplest and healthiest ways to prepare a meal. In a matter of minutes you can grill up a culinary delight. Most people think ribs are synonymous with the grill, but pork tenderloin is one of the grill’s best-kept secrets. Pork tenderloin requires less cooking time than ribs and is the leanest cut of pork with only 2.98 grams of fat per 3-ounce serving, making it as lean as skinless chicken breast – and why it’s dubbed the other white meat.
Take this recipe and make it your own – Bon Appétit!
Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers
- 1 bone-in sirloin pork roast, about 4 pounds, boned and cut into 1 1/2-inch cubes
- 2 large red bell peppers, seeded, deribbed, and cut into 1-inch squares
- 2 large sweet onions, such as Walla Walla or Vidalia, cut into 1-inch chunks
- 12 (12-inch) skewers, soaked in water for at least 30 minutes
- Vegetable oil cooking spray
Indian Spice Paste:
- 4 large cloves garlic
- 2 tablespoons curry powder
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon cayenne
- 1/2 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
Instructions:
- To make Indian spice paste, place garlic in food processor and process until minced. Add spices, lemon juice, oil, and water. Process until thoroughly combined.
- Place pork in large self-sealing plastic bag. Pour paste over pork and mix pork with paste until pork is evenly coated. Seal bag and refrigerate for 2 to 4 hours.
- Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Thread pork onto skewers, alternating with pieces of red pepper and onion.
- Spray grill grate with vegetable oil spray. Grill kabobs directly over medium-hot fire, turning to brown evenly on all sides, for total of 10 to 12 minutes. Transfer to warm platter or individual dinner plates and serve.
Serves 8-10.
Nutrition Facts
| Calories | 225 cal | Protein | 27 g | Fat | 10 g |
| Sodium | 420 mg | Cholesterol | 80 mg | Saturated Fat | 2 g |
| Carbohydrates | 8 g | Fiber | 2 g |
Recipe from Pork Checkoff
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