Recipe Details

Sweet and Spicy Pork Mini-Kabobs

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Servings: 8 - 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 pounds pork tenderloin, silver skin removed, cut into 48 (1-inch) pieces
2 tablespoons chili powder
2 teaspoons salt
1/2 ripe pineapple, peeled, cored, and cut into 24 (1-inch) pieces
1 large red bell pepper, cored and cut into 24 (1-inch) pieces
2/3 cup honey
2 tablespoons balsamic vinegar

Special Equipment:

24 6-inch bamboo skewers, soaked in water for 30 minutes, drained

Cooking Directions

Preheat broiler with rack about 8 inches from heat source.
Toss pork with chili powder and salt. Thread 2 pieces of pork and 1 each of pineapple and red pepper pieces on each skewer. Wrap exposed end of each skewer with foil to discourage scorching. Mix honey and vinegar together for glaze. Broil, turning occasionally and brushing well with glaze during last 2 minutes, until pork is barely pink when pierced with tip of knife, about 8 minutes. Serve warm.

Makes 24 (8 to 12 small-plate servings)

Serving Suggestions

Nutrition Information

Calories: 100 calories
Protein: 12 grams
Fat: 2 grams
Sodium: 230 milligrams
Cholesterol: 35 milligrams
Saturated Fat: 0 grams
Carbohydrates: 10 grams
Fiber: 0 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Broiling

COOKING BASICS:
1)Place pork on preheated broiler pan so it is three to five inches from the heat source.
2)Broil until the pork is brown on one side; turn and broil the other side until brown.
3)Season as desired.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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like it
by anonymous 11/07/2012
 beatiful