Tropical Pork Kabobs

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

1 pound boneless pork loin, cut into 3/4-inch cubes
1/3 cup orange marmalade
1/4 cup orange juice
2 tablespoons honey
1/4 teaspoon cinnamon
8 wooden skewers, (soak in water before using), OR metal skewers
1 15-oz can pineapple chunks
2 bananas, sliced
1 11-oz can mandarin oranges

Cooking Directions

In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently. Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill remaining 4 kabobs with pineapple, bananas, and mandarin oranges. Place fruit kabobs on large plate and coat with glaze. Spoon remaining glaze over pork kabobs. Grill or broil pork about 4 inches from heat source for 10 minutes or until lightly browned. Serve immediately with fruit kabobs.

Serves 4

Serving Suggestions

Give Mom a break from kitchen. Teens can get the kabobs ready for the grill and the younger chefs can help fix the salad and breadsticks to complete the meal.

Nutrition Information

Calories: 287 calories
Protein: 24 grams
Fat: 6 grams
Sodium: 66 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 1 grams
Carbohydrates: 60 grams
Fiber: 3 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.

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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.