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Glazed Pork Kebabs

Healthy.Eater's picture
  Canned prune juice 5 1⁄2 Ounce (1 Small Can)
  Low-sodium ketchup 2 Tablespoon
  Granulated sugar 1 Tablespoon
  Brown sugar 1 Tablespoon
  Honey 1 Tablespoon
  Green onion 1 , sliced
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Red cayenne pepper 1 Pinch
  Cider vinegar 1 Tablespoon
  Boneless pork tenderloin 1 Pound, cut into 1 inch cubes

1 Preheat the broiler, setting the rack 5 inches from the 1 heat.
In a small saucepan, combine the prunejuice, ketchup, granulated sugar, brown sugar, honey, green onion, ginger, salt, allspice, and red pepper.
Bring to a boil, lowerthe heat, and simmer, uncovered, for 12 to 15 minutes or until reduced to 1/3 cup.
Remove from the heat, stir in the vinegar, and set aside.
2 Arrange the pork on four 8-inch long skewers.
Broil, turning once, for 8 to 10 minutes or until the juices run clear when the meat is pierced.
Using a pastry brush, coat each cube with the glaze and broil 1 more minute.

Recipe Summary

Side Dish

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