Glazed Pork & Pepper Kabobs: Easy Asian-Inspired Recipe

INGREDIENTS

1 pound lean boneless pork loin, cut into 1-1/2-inch pieces 1 large red bell pepper, cut into 1-inch pieces 1 large yellow bell pepper, cut into 1-inch pieces 1 large green bell pepper, cut into 1-inch pieces 1/4 cup reduced-sodium soy sauce 3 cloves garlic, minced 1/4 cup sweet and sour sauce 1 tablespoon Chinese hot mustard

PREPARATION:

1. Place pork and peppers in large resealable food storage bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours, turning once.
2. Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto 4 metal skewers.
3. Combine sweet and sour sauce and hot mustard in small bowl; reserve half of sauce for dipping. Grill or broil kabobs 5 to 6 inches from heat 14 to 16 minutes or until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of cooking. Serve with reserved dipping sauce.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 kabob with 1-1/2 teaspoons dipping sauce Sodium 656 mg Protein 27 g Fiber 2 g Carbohydrate 15 g Cholesterol 68 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 26 % Calories 230 DIETARY EXCHANGE: Vegetable 3 Meat 3