Dinner is served:
I took the recipe we love from Cooking Light and decided not to cook it as kebabs. It turned out as delicious as always. I think it is one of my favorites! I love the veggies and the pineapple. I had mine with tofu while Brady enjoyed the lean pork tenderloin.
Pork Tenderloin, Pineapple and Pepper Kebabs
- 3/4 cup low-sodium soy sauce
- 1/4 cup agave
- 1/4 cup pineapple juice
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon freshly ground black pepper
- I used 1/3 of a pork tenderloin, trimmed and cut into pieces
- 20-40 (1-inch) cubes fresh pineapple (about 1 medium)
- 20(1-inch) pieces red onion (about 1 small)
- 20 pieces of pepper (green, red and yellow)
- Cooking spray
Combine first 8 ingredients in a large bowl. Take some of the marinade and put it in a zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally. Then take the rest of the marinade and put it in a bag with the veggies and pineapple.
Prepare grill and cook as kebabs or as separates
This was served with sweet potatoes:
mmm i saw this recipe in cooking light and thought it looked so yum! glad it got a good review!!
If you don’t grill as kebabs; what are the cooking directions? Thanks, looks yummy!!
This looks great! I am going to try this recipe this week for my husband. It has been really windy in my area – I hope it works under the broiler or on a grill pan!