Lunch: Grilled Pork and Sweet Potato Kabobs

Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork.

Ingredients

1/3 cup orange marmalade
1 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon salt
1/2 lb dark-orange sweet potatoes, peeled, cut into 8 pieces
2 tablespoons water
1/2 lb pork tenderloin, cut into 1-inch pieces
1 small zucchini, cut into 8 slices

Instructions

Heat gas or charcoal grill. In 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
In 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes; rinse with cold water.
On each of four 10- to 12-inch metal skewers, carefully thread pork, sweet potatoes and zucchini (with cut side facing out) alternately, leaving 1/4-inch space between each piece.
Cover and grill kabobs over medium heat 8 to 10 minutes, turning once and brushing with marmalade glaze during last 3 minutes, until pork is no pink in center.

Reviews


Add a review for Grilled Pork and Sweet Potato Kabobs

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now