CUR­RIED PORK & OR­ANGE KE­BABS

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IN­GRE­DI­ENTS

/ 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

or­ange

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.

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