Garnish these mildly spicy kabobs with sliced star fruit (carambola) or other tropical fruit. If you're using wooden skewers, soak them in water for 30 minutes before using to prevent charring.
- Portion size 2 servings
- 3/4 lbs pork tenderloins
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped parsley
- 1 tablespoon packed brown sugar
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon salt
- 1 pinch pepper
- 1 large sweet yellow pepper
Cut pork into 1-1/2-inch (4 cm) cubes.
In bowl, whisk together lime juice, coriander, sugar, oil, curry powder, lime rind, salt and pepper; add pork and toss to coat. Cover and marinate for 30 minutes or refrigerate for up to 2 hours. Cut yellow pepper into chunks about same size as pork.
Alternately thread pork and yellow peppers onto each of 4 skewers reserving any marinade. Grill over medium-hot coals or at medium setting for about 15 minutes or until pork is no longer pink inside, turning occasionally; and basting with reserved marinade.