Try this Marinated Pork Kebabs with Apricot Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Marinated Pork Kebabs with Apricot Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb Boneless pork loin; cut in 1; 1 tb Low-sodium soy sauce; 1/8 ts EACH salt and pepper; 1 c Orange juice; 1 tb Vegetable oil; 1 tb Garlic chopped; 12 Cherry tomatoes; 1 tb Rice wine vinegar; 1 lg Red onion; cut in 1 in; 1 c Apricot preserves; 1 ts Dijon mustard

Find the most delicious recipes here

INGREDIENTS

1 lb Boneless pork loin; cut in 1
APRICOT DIPPING SAUCE
1 tb Low-sodium soy sauce
1/8 ts EACH salt and pepper
1 c Orange juice
1 tb Vegetable oil
1 tb Garlic ; chopped
PORK
12 Cherry tomatoes
1 tb Rice wine vinegar
ORANGE MARINADE
1 lg Red onion; cut in 1 in
1 c Apricot preserves
1 ts Dijon mustard

Servings

INSTRUCTIONS

Have ready four 14-inch skewers (soaked in water 30 minutes if wood). Mix marinade ingredients in large ziptop bag. Add pork, tomatoes and onion; toss to coat. Refrigerate at least 1 hour or overnight. Thread meat, tomatoes and onions alternately on skewers; season with salt and pepper. Discard marinade. Heat grill or grill pan. Cook kabobs over glowing coals or medium heat, turning occasionally, until pork is barely pink in center and vegatable are crisp-tender, 5-7 minutes. Mix dipping sauce ingredient in a small bowl. Serve with kabobs. Recipe by: Womans Day - 2/1/98 Posted to EAT-L Digest by The Taillons on Jan 2, 1998

NOTES

Alert editor

Marinated Pork Kebabs with Apricot Sauce

1 lb Boneless pork loin; cut in 1
 APRICOT DIPPING SAUCE
1 tb Low-sodium soy sauce
1/8 ts EACH salt and pepper
1 c Orange juice
1 tb Vegetable oil
1 tb Garlic chopped
 PORK
12 Cherry tomatoes
1 tb Rice wine vinegar
 ORANGE MARINADE
1 lg Red onion; cut in 1 in
1 c Apricot preserves
1 ts Dijon mustard

Have ready four 14-inch skewers (soaked in water 30 minutes if wood). Mix  marinade ingredients in large ziptop bag. Add pork, tomatoes and onion;  toss to coat. Refrigerate at least 1 hour or overnight. Thread meat,  tomatoes and onions alternately on skewers; season with salt and pepper.  Discard marinade.    Heat grill or grill pan. Cook kabobs over glowing coals or medium heat,  turning occasionally, until pork is barely pink in center and vegatable are  crisp-tender, 5-7 minutes.    Mix dipping sauce ingredient in a small bowl. Serve with kabobs.    Recipe by: Womans Day - 2/1/98    Posted to EAT-L Digest  by The Taillons <taillon@EARTHLINK.NET> on Jan 2,  1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (632g)
Recipe Makes: 4 Servings

Calories: 257
Calories from Fat: 30 (12%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 187.4mg		6 %
Potassium 1060.6mg		28 %
Total Carbohydrate 57.9g		17 %
	Dietary Fiber 4.9g	19 %
	Sugars, other 53.1g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 257

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe