TERIYAKI PORK KABOBS
• 1 pound boneless pork loin, cut into 4x1x1/2-inch strips
• 1 11-oz. can mandarin oranges, drained
• 1 small green bell pepper, cut into squares
• 1/4 cup teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon vinegar
• 1/8 teaspoon garlic powder
• 24 6-inch bamboo skewers
On bamboo skewers, thread pork strips accordion-style with the mandarin oranges. Add a green pepper piece to the ends of each skewer.
For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar and garlic powder; mix well.
Brush sauce over kabobs.
Broil 6 inches from heat 5-6 minutes, turning and brushing with sauce occasionally.
These kabobs can be made ahead and kept in the refrigerator until ready to run under the broiler.
Calories 35 calories; Protein 4 grams; Fat 1 grams; Sodium 123 milligrams; Cholesterol 10 milligrams; Saturated Fat 0 grams; Carbohydrates 3 grams; Fiber 0 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com