(picture of kabobs, but not this exact recipe)
Thai Pork Kabobs 1/e c. reduced sodium soy sauce
2 T. water
2 T. fresh lime juice
2 t. hot chili oil (if not available, combine 2 t. vegetable oil and 1/2 t. red pepper flakes in small microwavable cup. Microwave at HIGH 30-45 seconds. Let stand 5 minutes to allow flavor to develop.)
2 cloves garlic, minced
1 t. minced fresh ginger
12 oz. well-trimmed pork tenderloin
1 red or yellow bell pepper, cut into 1/2-in. pieces
1 red or sweet onion, cut into 1/2-in. chunks
2 c. hot cooked rice
1. Combine soy sauce, water, lime juice, chili oil, garlic, and ginger in medium bowl. Reserve 1/3 c. mixture for dipping sauce; set aside.
2. Cut pork tenderloin lengthwise in half; cut crosswise into 4-in. thick slices. Cut slices into 1/2-in. strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours; turning once.
3. Spray grill with nonstick cooking spray to prevent sticking. Prepare grill.
4. Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8-10 in. metal skewers.
5. Grill, covered, over medium heat 6 to 8 minutes or until pork is barely pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.
2 Kabobs with 1/2 c. rice and 1 T. plus 1 t. dipping sauce:
Calories: 248
Cal. From Fat. 16%
Total Fat 4g
Sat. Fat 1g
Cholesterol from Fat 49mg
Sodium 271mg
Carbohydrate: 30g
Fiber: 2g
Protein: 22g
If you like this blog, please look for my other blogs:
Thyme for HerbsHappenstance House
(picture of kabobs, but not this exact recipe)
Thai Pork Kabobs
1/e c. reduced sodium soy sauce
2 T. water
2 T. fresh lime juice
2 t. hot chili oil (if not available, combine 2 t. vegetable oil and 1/2 t. red pepper flakes in small microwavable cup. Microwave at HIGH 30-45 seconds. Let stand 5 minutes to allow flavor to develop.)
2 cloves garlic, minced
1 t. minced fresh ginger
12 oz. well-trimmed pork tenderloin
1 red or yellow bell pepper, cut into 1/2-in. pieces
1 red or sweet onion, cut into 1/2-in. chunks
2 c. hot cooked rice
1. Combine soy sauce, water, lime juice, chili oil, garlic, and ginger in medium bowl. Reserve 1/3 c. mixture for dipping sauce; set aside.
2. Cut pork tenderloin lengthwise in half; cut crosswise into 4-in. thick slices. Cut slices into 1/2-in. strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours; turning once.
3. Spray grill with nonstick cooking spray to prevent sticking. Prepare grill.
4. Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8-10 in. metal skewers.
5. Grill, covered, over medium heat 6 to 8 minutes or until pork is barely pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.
2 Kabobs with 1/2 c. rice and 1 T. plus 1 t. dipping sauce:
Calories: 248
Cal. From Fat. 16%
Total Fat 4g
Sat. Fat 1g
Cholesterol from Fat 49mg
Sodium 271mg
Carbohydrate: 30g
Fiber: 2g
Protein: 22g
If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House