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
- 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.
|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