Make-It-Mine Pork Kabobs
4 servings (2 kabobs each)
Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.
- 1 pound boneless pork loin or tenderloin, cut into 1 1/2-inch cubes
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Dijon-style mustard or 1/2 teaspoon Chinese Five Spice
- 1 small red or orange sweet pepper, cut into 1-inch squares*
- 6 ounces shiitake mushroom caps or white mushroom caps, halved if needed*
- 1 small zucchini, halved lengthwise and cut into 3/4-inch pieces*
- 1/4 cup pepper jelly or orange marmalade, melted
- 8 skewers
In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
Prepare medium-hot fire with charcoal or preheat gas to medium high.
Remove pork from marinade; reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
*Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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