Food and Nutrition

Accessibility


| Share

Honey Pork Tenderloin Kababs

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 2 Tbsp. cider vinegar
  • ½ c. honey
  • ½ c. mustard
  • 1 tsp. dried tarragon
  • 3 to 4 sweet potatoes, cut into 24 1-inch cubes
  • 1½ lb. pork tenderloin, cut into 24 1-inch cubes
  • 4 medium ripe peaches, unpeeled, pitted and quartered
  • 4 green peppers, each cut into 8 2-inch pieces
  • 8 yellow onions, each cut into 4 2-inch pieces
  • olive oil, for grilling

Directions

Soak wood kabob skewers in water prior to adding meat and veggies to prevent burning the sticks on the grill. Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces and four onion pieces alternately onto each of eight 10-inch skewers.

Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals five minutes on each side or until thoroughly heated, basting occasionally with glaze.

Makes eight servings.

Per serving: 300 calories, 2 grams (g) fat, 47 g carbohydrate and 345 mg sodium.
Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.