You might as well double this recipe because it's going to disappear! Fabulous in a wrap the next day, topping to a vermicelli salad or simply on their own, these kabobs are fast and phenomenal with the apple sauce marinade allowing the kabobs to caramelize under the broiler. The Mott's Fruitsations Thai Peanut Dipping Sauce is equally easy to make and has that flavour every family member will love. Extend the sauce with chicken broth to make a sensational dressing for a noodle salad.
- Portion size 4 servings
- Credits : Lauren
- 1 pork tenderloin trimmed (1 1/2 lbs or 675 g)
- 1 111g cup Mott's Fruitsations Unsweetened Apple approx 1/3 cup or 75 ml
- 1 clove garlic minced
- 1 tablespoon vegetable oil
- 2 tablespoons light soy sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon lemon juice
- 6 bamboo skewers or stainless stell skewers
MethodCut pork tenderloin into even 1/2-inch x 1/2-inch cubes, set aside.
In a medium bowl, combine Mott's Fruitsations, garlic, vegetable oil, soy sauce, mustard and lemon juice; add pork tenderloin and marinate for 30 minutes to 8 hours in the refrigerator.
Place oven rack to lower level and preheat oven to 375°F (190°C).
Thread cubes onto skewers, shaking off excess marinade and place onto a foil-lined baking sheet. Bake for 8-10 minutes each side or until kabobs reach an internal temperature of 165°F (74°C).
Serve immediately with Mott's Fruitsations Thai Peanut Dipping Sauce, Jasmine rice and Asian coleslaw.