pork and sweet pepper kebabs
(1 rating)
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I often use up one of the tenderloins in a package and have the other half to use up. This is a great way to use it up. Plus those bags of mini bell peppers are often on sale where I live! The one hour marinating time is included in the prep time.
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(1 rating)
yield
4 serving(s)
prep time
1 Hr 10 Min
cook time
15 Min
method
Grill
Ingredients For pork and sweet pepper kebabs
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1/4 clower-sodium soy sauce
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1 Tbspfresh lemon juice
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1 Tbspketchup
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2 tspbrown sugar
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1 tspworcestershire sauce
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1/4 tspcrushed red pepper
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4 clovegarlic, minced
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1 lbpork tenderloin, trimmed and cut into 1/2 inch cubes
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1/4 tspkosher salt
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16mini bell peppers (the kind that come in a bag usually)
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cooking spray
How To Make pork and sweet pepper kebabs
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1Place the first 7 ingredients in a large zip-top bag, stirring well. Add pork; seal bag. Refrigerate for 1 hour, turning after 30 minutes.
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2Preheat grill to medium-high heat, or prepare charcoal to medium-high heat.
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3Remove pork from the bag and discard marinade. Thread the pork evenly onto 4 6-inch skewers; sprinkle evenly with salt. Thread 4 mini bell peppers onto 4 6-inch skewers. Arrange the skewers in a single layer on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
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