INGREDIENTS
1/3
cup reduced-sodium soy sauce
2
tablespoons fresh lime juice
2
tablespoons water
2
teaspoons hot chili oil*
2
cloves garlic, minced
1
teaspoon minced fresh ginger
12
ounces well-trimmed pork tenderloin
1
red or yellow bell pepper, cut into 1/2-inch pieces
1
red or sweet onion, cut into 1/2-inch chunks
2
cups hot cooked rice
*If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
PREPARATION:
- Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
- Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
- To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
- Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
- Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is barely pink in center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.
This recipe appears in:
Thai
NUTRITIONAL INFORMATION:
Serving Size:
2 kabobs with 1/2 cup rice and about 1 tablespoon plus 1 teaspoon dipping sauce
Sodium
271 mg
Protein
22 g
Fiber
2 g
Carbohydrate
30 g
Cholesterol
49 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
16 %
Calories
248
DIETARY EXCHANGE:
Vegetable
1
Starch
1-1/2
Meat
2
