CURRIED PORK & ORANGE KEBABS
/ cup canola oil 12 2 tbsp dried minced onion 1 garlic clove, minced 1 to 2 tbsp curry powder / tsp each ground cumin, 12 coriander and cinnamon 11/ lbs pork tenderloin 2 1 large sweet red pepper 1 large sweet yellow or
orange pepper 1 small onion 1 large unpeeled navel
Prep / Total Time: 30 minutes Yields: 4 servings each
1. In a small bowl, mix oil, minced onion, garlic and spices. Reserve half of mixture for basting kebabs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange, then brush with remaining curry mixture.
2. Grill kebabs, covered, over medium heat for 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.
NUTRITIONAL INFORMATION Amount Per Serving (1 kebab): 515 calories, 34 g fat , 95 mg cholesterol, 73 mg sodium, 16 g carbohydrate, 4 g fibre, 36 g protein.