I love the sweet flavor of red, yellow and orange peppers and always go for them in the summer when they’re inexpensive and plentiful. Plus, I just think they taste a whole lot better than green peppers.
—LIV VORS PETERBOROUGH, ON
START TO FINISH: 30 MIN. MAKES: 4 SERVINGS
1/2 cup canola oil
2 tablespoons dried minced onion
1 garlic clove, minced
1 to 2 tablespoons curry powder
1/2 teaspoon each ground cumin, coriander and cinnamon
1 1/2 pounds pork tenderloin
1 large sweet red pepper
1 large sweet yellow or orange pepper
1 small onion
1 large unpeeled navel orange
1. In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while grilling. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread the pork, vegetables and orange; brush with the remaining curry mixture.
2. Grill the kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with the reserved curry mixture during the last 4 minutes of cooking.