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    Grill: Pork & Veggie Kabobs - - w

    Source of Recipe

    Cooking for 2 - Test Kitchen
    Pork & Veggie Kabobs - 2 - w
    Plan ahead…needs to marinate for 2 hours
    Serves: 2

    1/4 c. hoisin sauce
    2 T. lime juice
    1 T. canola oil
    1 T. honey
    2 tsp minced fresh cilantro
    1/2 tsp. red wine vinegar
    1/2 tsp. crushed red pepper flakes
    1/4 tsp. grated lime peel
    1/8 tsp. salt

    1/2 lb. pork tenderloin, cut into 1-inch cubes
    1 small yellow summer squash, cut into 1/2-in. slices
    1/2 medium green pepper, cut into 1-in. pieces
    1/2 sweet onion, cut into 4 wedges

    In a small bowl combine the first nine ingredients. Divided marinade between 2 large resealable plastic bags. Add pork to one bag and vegetables to the other; seal bags and turn to coat. Refrigerate for 2 hours.

    Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill covered, over medium heat for 5-8 minutes on each side or until pork juices run clear.

    2 kabobs equal: 214 calories…6 gm fat (2 gm saturated)…63 mg cholesterol…158 mg sodium…16 gm carbohydrate…4 gm fiber…26 gm protein ++++ WWP: 4

 

 

 


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