Pork and Apple Kabobs

Tested Till Perfect

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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