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.
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.
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.
Sweet and Tangy Pork Kabobs With Corn on the Cob
Serves 2- 2 ears corn on the cob
- 1 tablespoon butter
- olive oil spray
- 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
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.
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.
