Pork and Apple Kabobs
This recipe makes 4 servings
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 |
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp cider vinegar
- 2 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb lean boneless pork loin centre roast, (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
- Keywords : Dinner Club; Main Course; Grill/Barbecue; Dijon mustard; Apples; Pork;
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