Pork and Apple Kabobs

Pork and Apple Kabobs Do Not Use Author: Canadian Living Credits: Pork and Apple Kabobs Do Not Use

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb lean boneless pork loin centre roast (see Tip below)
  • 2 apples

Method

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.

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

  • Sodium 228 mg
  • Protein 23 g
  • Calories 238.0
  • Total fat 12 g
  • Cholesterol 61 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 2.0
  • 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 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork and Apple Kabobs

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