Get out there and fire up the grill for pork kabobs, a tasty alternative to chicken and beef. These sweet and gingery beauties make dinnertime happy.
—TONYA BURKHARD PALM COAST, FL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1/3 cup plum jam
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1 medium sweet red pepper
1 medium green pepper
1 small red onion
2 pork tenderloins (3/4 pound each)
1. For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables.
2. On a lightly greased grill rack, grill kabobs, covered, over medium heat for 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with the remaining plum glaze before serving.
PER SERVING 196 cal., 4g fat (1g sat. fat), 64mg chol., 239mg sod., 15g carb. (12g sugars, 1g fiber), 24g pro. Diabetic Exchanges: 3 lean meat, 1 starch.