INGREDIENTS
1/3
|
cup orange marmalade
|
1
|
teaspoon finely chopped fresh rosemary leaves
|
1/4
|
teaspoon salt
|
1/2
|
lb dark-orange sweet potatoes, peeled, cut into 8 pieces
|
2
|
tablespoons water
|
1/2
|
lb pork tenderloin, cut into 1-inch pieces
|
1
|
small zucchini, cut into 8 slices
|
DIRECTIONS
Heat gas or charcoal grill. In 1-quart saucepan, heat
marmalade, rosemary and salt to boiling, stirring frequently. Remove from
heat; set aside.
|
In 1-quart microwavable bowl, place sweet potato pieces
and water. Cover loosely with microwavable paper towel. Microwave on High 2
to 3 minutes, stirring once, just until potatoes are tender (do not
overcook). Drain sweet potatoes; rinse with cold water.
|
On each of four 10- to 12-inch metal skewers, carefully
thread pork, sweet potatoes and zucchini (with cut side facing out)
alternately, leaving 1/4-inch space between each piece.
|
Place kabobs on grill over medium heat. Cover grill; cook
8 to 10 minutes, turning once and brushing with marmalade glaze during last 3
minutes, until pork is no pink in center.
|
VERDICT
Quick & easy and on the grill. I'm not a huge fan of sweet potatoes (unless they're cut like fries and super crunchy!) but they weren't too bad. The pork was excellent!
NUTRITION
Calories 370 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 390mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 32g); Protein 28g Percent Daily Value*: Vitamin A 270%; Vitamin C 25%; Calcium 6%; Iron 15%
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