Hot Mustard Pork Kabobs

Hot Mustard Pork Kabobs Author: Canadian Living Credits: Hot Mustard Pork Kabobs

Serve with Corn on the Cob and Pepper Rice (see recipe links below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 1 lb roast pork loin
  • 2 tablespoons hot mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons liquid honey
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

With knife, trim visible fat from pork. Cut pork into 1-inch (2.5 cm) thick slices; cut into 1-inch (2.5 cm) cubes.

In large bowl, whisk together mustard, honey, oil, garlic, ginger, salt and pepper; add pork cubes and toss to coat. Let stand for 10 minutes. Thread onto 4 soaked wooden skewers, leaving 1/8 inch (3 mm) between cubes.

Place kabobs on greased grill over medium-high heat or under broiler. Brush with marinade; discard any remaining marinade. Close lid and grill, turning once, until just a hint of pink remains inside, about 12 minutes.

More kabob recipes:


Serve with: Corn on the Cob and Pepper Rice

Nutritional facts <b>Per serving:</b> about

  • Sodium 247 mg
  • Protein 22 g
  • Calories 199.0
  • Total fat 8 g
  • Cholesterol 60 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Hot Mustard Pork Kabobs

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