Pork Kebabs with Vegetables

New.Wife's picture

Dec. 02, 2011

Ingredients

Boneless pork loin 1 Pound , fat trimmed
Dry mustard 2 Tablespoon
Water 2 Tablespoon
Honey 2 Tablespoon
Marjoram leaf 1/8 Teaspoon , crumbled
Low sodium beef broth 1 Can (10 oz) , refrigerated and then fat removed from top
Potato sticks 1 Cup (16 tbs) (3 X 1/4 Inch Size)
Yellow squash sticks 1 Cup (16 tbs) (3 X 1/4 Inch Size)
Carrot sticks 1 Cup (16 tbs) (3 X 1/4 Inch Size)

Directions

GETTING READY

1) Cut pork loin (crosswise) into 8 equal slices.

2) Divide each of the 8 pieces into 4 to get a total of 32 pieces, keeping each one about 3/4-1 inch thick. Set aside.

3) Take a 11 3/4 x 7 1/2 x 1 3/4-inch baking dish made of glass and combine mustard with water in it until smooth.

4) Add marjoram and honey.

5) Add pork and toss to coat evenly. Cover and refrigerate the mixture for a minimum of 4 hours, turning only once.

MAKING

6) Take a medium size saucepan and boil broth in it.

7) In the meanwhile, take 4 skewers and thread 8 pork pieces on them. Broil 5 inches away from heat, turning several times and brushing with marinade 2-4 times. Broil until center is no longer pink.

8) Arrange skewers on 4 plates and keep warm.

9) Add potatoes to the broth and cook for another 2 minutes. Stir in carrots and yellow squash. Cook for 2-3 minutes or until potatoes are tender. Remove vegetables with a spoon and divide amongst the 4 plates.

SERVING

10) Serve hot and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 427Calories from Fat 144

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 467 mg19.46%

Total Carbohydrates 31 g10.3%

Dietary Fiber 2 g8%

Sugars 10 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet