Jamaican Pork Kabobs
These pork and vegetable kabobs get an island air from mango chutney and a liberal dose of Pickapeppa sauce, a much milder version of its famous relative, Tabasco Sauce. Cool the fire with slices of mango and lime.
Prep Time:
15 mins
Total Time:
27 mins
Servings:
Makes 4 servings.
Ingredients
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2 ears of corn, husked and cleaned
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1 12- to 14-ounce pork tenderloin
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1 small red onion, cut into 1/2-inch-thick wedges
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16 baby pattypan squash, about 1 inch in diameter, or 4 tomatillos, quartered
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1/4 cup mango chutney, finely chopped
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3 tablespoons Pickapeppa sauce
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1 tablespoon cooking oil
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1 tablespoon water
Directions
1.
Cut corn crosswise into 1-inch pieces. In medium saucepan cook corn pieces in small amount of boiling water for 3 minutes; drain and rinse with cold water. Meanwhile, cut tenderloin into 1-inch-thick slices.
2.
For kabobs, on long metal skewers alternately thread tenderloin, onion, squash or tomatillos, and corn. In small bowl combine chutney, Pickapeppa sauce, oil, and water; set aside.
3.
Grill kabobs on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until no pink remains in the pork and the vegetables are tender, turning once and brushing with the chutney mixture during the last 5 minutes of grilling. Makes 4 servings.
Make-Ahead Tip
Cook corn as directed. Drain and chill for up to 24 hours. To serve, assemble kabobs and continue as directed.)
Nutrition information
Calories 252, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 60 mg, Sodium 127 mg, Carbohydrate 27 g, Fiber 3 g, Protein 21 g. Daily Values: Vitamin A 3%, Vitamin C 13%, Calcium 2%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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