PORK SKEWERS

• 1 pork tenderloin (1-1 ¼ pounds), cut into 1 ¼-inch cubes
• 2 summer squash (zucchini, yellow squash), cut in half vertically and into 1-inch pieces
• 8-10 large mushrooms, sliced in half vertically
• Salt and pepper
• Vegetable oil, for brushing meat and coating the vegetables
• Special equipment: 8-10 metal skewers, or wooden skewers soaked in water for 30 minutes.

Season pork cubes with salt and pepper, and brush with vegetable oil. Toss the vegetables in a bowl with salt and pepper and vegetable oil.

Thread meat and vegetables onto skewers, leaving space between items on skewer to allow heat to circulate for more even cooking.

Preheat grill and season grill with towel dipped in vegetable oil (use tongs for safety). Grill the skewers for 5 minutes, turning once.

Brush 4-5 skewers with the Tangy sauce and the other 4-5 skewers with the Zippy sauce, and continue cooking on each side for an additional 2-3 minutes, or until pork is cooked through but still slightly pink and the internal temperature reaches 155 degree F.

TANGY AND ZIPPY ORANGE BARBECUE SAUCES

• 1/2 cup orange marmalade
• 1/2 cup soy sauce
• Juice of one lime
• 2 teaspoon garlic powder
• Dash of cayenne
  

Mix all ingredients together in medium bowl. Divide into two smaller bowls to create the two sauces.

For Tangy Orange Barbecue sauce, add:
1/4 cup chili sauce (“spicy ketchup” type)

For Zippy Orange Barbecue sauce, add:
1/4 cup Dijon mustard

Yield: 4-5 servings, 2 skewers each
Prep time: 25 minutes, including preheating and cooking time
Ease of preparation: Easy


Nutrition Information per Serving:
Calories: 290
Fat: 3g
Saturated Fat: 1g
Cholesterol: 75mg
Sodium: 2310mg
Carbohydrates: 39g
Protein: 29g
Fiber: 3g

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