Santa barbara pork kabobs

6 Servings

Ingredients

Quantity Ingredient
1½ pounds (2 whole) pork tenderloin
½ cup Pineapple juice
2 tablespoons Dry sherry
1 tablespoon Soy sauce
3 tablespoons Packed brown sugar
¼ teaspoon Minced ginger root
3 Fresh peaches cut in 1-inch slices
3 Fresh plums cut in 1-inch slices
2 cups Cubed fresh pineapple
3 cups Hot cooked brown rice

Directions

Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch cubes. Thread pork cubes onto 6 skewers; place on broiler pan. Brush with combined pineapple juice, sherry, soy sauce, brown sugar and ginger root. Broil 5 inches from heat for 8-10 minutes, turning once. Combine fruit and remaining pineapple juice mixture in skillet; bring to boil, lower heat and simmer for five minutes. Serve pork kabobs with fruit on hot rice.

OR: Cook over direct heat on hot grill for 8-10 minutes, turning occasionally.

Note: If using bamboo skewers, soak in water for one hour before using to prevent burning.

Preparation Time: 15 minutes.

Cooking Time: 15 minutes.

Nutrient Information per Three-Ounce Serving: Calories: 348. Protein: 28 g. Fat: 5 g.

Sodium: 238 mg. Cholesterol: 67 mg.

* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>

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