The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus The Daily Herald on Linked In HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Marinate pork tenderloin for delicious kebabs

  • Marinated pork kebabs with peppers, onions and mushrooms.

    Associated Press

    Marinated pork kebabs with peppers, onions and mushrooms.

SHARE: facebook Twitter icon Pinterest icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY
By Alison Ladman
Associated Press
  • Marinated pork kebabs with peppers, onions and mushrooms.

    Associated Press

    Marinated pork kebabs with peppers, onions and mushrooms.

The first day of summer is Wednesday, a good day to celebrate at the grill. And you don't have to sacrifice healthy eating habits to do so.
Grilling is an easy way to cook healthy foods without sacrificing great results. That's partly because the high heat of the grill seals in moisture. This keeps the food moist and tender without the need for excess fat.
For a super succulent meat option, we marinated pork tenderloin. Pork tenderloin is a neutral base that can really soak up flavors.
We went with a basic marinade of red wine vinegar and herbs. Apple cider vinegar with Southwestern spices or rice vinegar with soy sauce, garlic and a splash of toasted sesame oil also would be delicious.
We included some veggies. Use whatever veggies you prefer, but be sure to cut them in large chunks so the meat has time to cook before the veggies overcook.
Marinated pork kebabs
16 ounces pork tenderloin, cut into 1 1/2-inch chunks
1 small eggplant, cut into 1-inch chunks
2 portabella mushrooms, quartered
2 small red onions, quartered
1 large red bell pepper, cored and cut into large chunks
1 large green bell pepper, cored and cut into large chunks
2 tablespoons olive oil
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
3 cloves garlic, minced
Thread the pork, eggplant, mushrooms, red onions and both bell peppers onto wooden or metal skewers, alternating the meat and vegetables as you go. Arrange the skewers in a shallow dish that allows them to lay flat. A 9-by-13-inch pan usually works well.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, rosemary, thyme and garlic. Pour over the skewers, turning and massaging them with your hands to thoroughly coat the meat and vegetables. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
When ready to cook, heat the grill to high. Using a paper towel soaked in vegetable oil and held with a pair of tongs, lightly oil the grates.
Place the skewers on the grates and cook for 7 minutes per side, or until the meat registers 145 degrees. Serve immediately.
Makes 4 servings. Per serving: 260 calories; 70 calories from fat (27 percent of total calories); 8 g fat (1.5 g saturated; 0 g trans fats); 75 mg cholesterol; 19 g carbohydrate; 28 g protein; 8 g fiber; 310 mg sodium.
Story tags » Cooking

More Life Headlines


Weekend to-do list

Our to-do list full of ideas for your weekend