This makes a satisfying summer supper or hearty lunch with some warmed crusty bread to complete the meal.
In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly.
Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.
Republished with Permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4|
|Calories from Fat: 140 (25%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 68.7mg||21 %|
|Sodium 66.9mg||2 %|
|Potassium 800.3mg||21 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 66.4g|
|Protein 31.5g||45 %|
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Calories per serving: 560
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