Pork, papaya & pineapple kebabs with cinnamon caramel sauce

1 Servings

Ingredients

Quantity Ingredient
1 Pork (1 pounds) tenderloin, cut into bitesize cubes
3 cups Cubed, peeled papaya, divided into 2 portions
¼ cup Lime juice
2 tablespoons Dark rum
2 teaspoons Vanilla extract
1 cup Water
¾ cup Firmly packed brown sugar
3 Whole cloves
1 Cinnamon (4-inch) stick
3 cups Cubed pineapple
Vegetable cooking spray

Directions

Place ¾ cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside.

Combine water, sugar, cloves, and cinnamon in a medium saucepan; cook over medium heat for 12 minutes. Increase heat to medium-high heat and cook an additional 10 minutes or until the consistency of thin syrup. Remove from heat; let stand for 1 minute. Throw out cloves and cinnamon stick.

Carefully stir in the pureed papaya mixture. Pour sauce into a bowl and set aside.

Thread the remaining papaya cubes, pineapple chunks, and pork chunks alternately onto each of 6 (10-inch) skewers. Place skewers on broiler pan coated with cooking spray and broil for 8 minutes on each side or until pork is cooked through, basting occasionally with caramel sauce. Serve kebabs with remaining sauce.

NUTRITIONAL INFORMATION PER SERVING: 340 Calories; 29g Protein; 5g Fat; 44g Carbohydrates; 80mg Cholesterol; 370mg Sodium Posted to Recipe Page 13 October 96 Date: Sun, 13 Oct 1996 11:03:29 +0600 From: Gourmet Connection <capco@...>

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