Pork and Apple Kabobs
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 238 |
| pro | 23 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 61 mg |
| sodium | 228 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit C | 5% |
| folate | 2% |
-
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) cider vinegar
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) lean boneless pork (see Tip, below)
2 small apples
Preparation:
In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper; set aside.
Cut pork into 1-inch (2.5 cm) cubes. Cut apples into quarters; core and cut each quarter in half crosswise. Alternately thread pork and apples onto 8 skewers.
Brush vinegar mixture over kabobs. Place on greased grill over medium heat. Close lid and grill, turning 4 times, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes.
Additional Information
-
Tip: For lean boneless pork, choose pork rib eye roast, pork sirloin roast or pork loin centre roast.
Source
Canadian Living Magazine: October 2005
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