I'm obsessed with anything mini... aren't these peppers adorable?
I saw this recipe in Cooking Light and had to try it. Not only did the recipe have a "mini" ingredient, but it also included one of my favorites - pork tenderloin. The marinade is amazing and the pork ends up perfectly tender ... love. This recipe is great for firing up the grill on a warm summer night.
Best dishes and yummy dreams!
Pork Tenderloin and Mini Sweet Pepper Kabobs
Recipe featured in: Cooking Light Magazine May 2013
1/4 c. low sodium soy sauce
1 Tbsp. lemon juice
1 Tbsp. ketchup
2 tsp. brown sugar
1 tsp. Worcestershire sauce
1/4 tsp. crushed red pepper flakes
4 garlic cloves, minced
1 lb. pork tenderloin, trimmed and cut into 1 inch cubes
1/4 tsp. sea salt
mini bell peppers (12-16)
1. Combine the first seven ingredients in a Ziploc bag. Add the pork and close the bag. Refrigerate in the marinade for at least 30 minutes.
2. Preheat the grill to medium-high. Insert the pork onto skewers, leaving space between each cube of meat. Insert the peppers onto separate skewers.
3. Sprinkle the pork with the sea salt and coat the grill rack with nonstick spray. Grill the meat until it is cooked through and grill the veggie skewers until the peppers are slightly charred and tender.
Thanks for reading, loves xo
Click here to see where I shared this recipe.