Pork Kabobs

Pork tenderloin, pork chops, and roasts make delicious kabobs. The best cuts for pork kabobs include chops, tenderloin, and loin roast. These meats will cook for different times, so you can't directly substitute one for the other. Pork tenderloin will cook the quickest, about 5 to 6 minutes total. The chops will take 7 to 8 minutes, and the roast, which should be marinated by itself for a few hours, will take 9 to 10 minutes, even when cubed.

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound pork tenderloin, cubed
2  mangoes, peeled and cubed
2  green bell peppers, cut into squares
1 tablespoon olive oil
1 tablespoon lime juice
3 cups hot cooked rice
6  8-inch bamboo skewers
Grind seeds in a coffee grinder or mortar and pestle. Mix in small bowl with brown sugar, salt, and peppers. A dry rub provides lots of concentrated flavor without tenderizing. Only use dry rubs on very tender, quick-cooking meats.

Cut pork into 1-inch cubes. Prepare mango and bell peppers and combine all in large bowl. Sprinkle with spices and toss. Pork tenderloin is one of the more expensive cuts of pork, but there is absolutely little fat. Be sure the cubes of pork are approximately all the same size and that they match the size of the mango cubes and green pepper pieces.

Drizzle with olive oil and lime juice; toss again. Cover; chill for 2 to 3 hours. Any longer, and the mango will get too soft. You could marinate just the pork in the rub for up to 24 hours, then assemble the kabobs.

Thread food onto skewers, starting and ending with green peppers. Grill over direct heat for 7 to 9 minutes until pork is tender and slightly pink. Serve with rice.

Ease of Preparation: Moderate

Preparation Time: 20 min
chill for 2-3 hrs

Cook Time: 7-9 min

Servings: yields 6 kabobs

Recipe By: Linda Johnson Larsen

From:  Knack Grilling Basics
Used with permission of Knack

Chef Suggestions
Pork is a low-fat meat, so marinades enhance the texture and add flavor. A dry rub is perfect for this tender meat.

Sometimes there is a membrane over the tenderloin called the silver skin; pull this off before cubing.

Add olive oil and citrus juice for extra flavor and to help prevent sticking on the grill.