By Linda Gassenheimer, Tribune News Service
For a quick and easy barbecue-style dinner, I prepared these flavorful pork kabobs under the broiler instead of on the grill. They cook in just minutes but still deliver that deliciously charred taste.
A simple sauce made from honey, mustard, and soy sauce adds a perfect balance of sweet and tangy flavors. It’s used both to glaze the pork and as a dipping sauce on the side. To round out this easy summer meal, I paired the kabobs with corn on the cob, quickly cooked in the microwave for a no-fuss finish.
HELPFUL HINTS:
Any type of mustard can be used.
Worcestershire sauce can be used instead of soy sauce.
COUNTDOWN:
Assemble ingredients.
Microwave corn and place on plates.
Make the kabobs.
SHOPPING LIST:
To buy: 2 ears corn on the cob, 1 small bottle honey, 1 small jar Dijon mustard, 1 small bottle reduced salt soy sauce, 3/4 pound pork tenderloin, 1 large red bell pepper and 1 can olive oil spray.
Staples: butter
Sweet and Tangy Pork Kabobs with Corn on the Cob
Recipe by Linda Gassenheimer
2 ears corn on the cob
1 tablespoon butter
olive oil spay
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon reduced salt soy sauce
3/4 pound pork tenderloin, cut not 1-inch cubes
1 red bell pepper cut into 2-inch pieces
2 skewers
Husk the corn and wrap each one in plastic wrap. Microwave corn on high for 5 minutes. Remove from microwave oven and set aside. They will be hot. Use tongs or a large spoon and fork. Remove the plastic wrap from the corn and place one on each plate. Spread the butter over the corn.
Preheat broiler. Line a sheet pan with foil and spray with olive oil spray. Combine mustard, honey and soy sauce in a bowl. Divide the mixture, pouring half into 2 small bowls or ramekins to be used as a dipping sauce. Coat pork kabobs with the remaining sauce by dipping the cubes into mixture. Wash, seed and cut red pepper into 2-inch pieces. Thread pork on skewers alternating with red pepper. Place skewers on the sheet pan and place in the boiler about 6 inches from the heat. Broil 3 minutes. Turn skewers over and broil 2 minutes. A meat thermometer should read 145 degrees. Place on two dinner plates and serve with the dipping sauce.
Yield 2 servings.
Per serving: 497 calories (25 percent from fat), 13.8 g fat (5.2 g saturated, 5.3 g monounsaturated), 124 mg cholesterol, 40.9 g protein, 57.2 g carbohydrates, 4.6 g fiber, 754 mg sodium.
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