Pork Tenderloin & Veggie Kabobs with Southwest Chopped Salad
Prep: 20 minutes plus soaking
Grill: 13 minutes • Serves: 4
Pork Tenderloin Kabobs
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons lime zest
1-1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 small pork tenderloins (about 1 pound each), cut into 1-1/2 -inch pieces
2 orange and/or red bell peppers, cut into 1-1/2 -inch pieces
1 small red onion, cut into 1-1/2-inch pieces
Southwest Chopped Salad
1 large avocado, peeled, pitted and sliced
3 tablespoons coarsely chopped fresh cilantro
1.Prepare Pork Tenderloin Kabobs: Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk lime juice, oil, lime zest, chili powder, salt and black pepper; add pork and toss.
2.Alternately thread pork, bell peppers and onion onto skewers. Place skewers on hot grill rack; cover and cook 13 minutes or until internal temperature of pork reaches 145°, turning once.
3.Prepare Southwest Chopped Salad: In large bowl, toss salad kit, avocado and cilantro. Makes about 5 cups.
4.Serve 8 kabobs with salad; slightly cool remaining 4 kabobs, wrap with aluminum foil and refrigerate up to 2 days. Use leftover kabobs in the Thai Peanut Pork & Veggie Fried Rice recipe.
Approximate nutritional values per serving (2 kabobs, 1-1/4 cups salad):
379 Calories, 21g Fat (4g Saturated), 94mg Cholesterol, 481mg Sodium,
16g Carbohydrates, 6g Fiber, 4g Sugars, 34g Protein