Pork tenderloin is much tastier when marinated before it's cooked. In this recipe, the pork is cut into smaller pieces so it can soak up more of the orange-curry marinade.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place pork pieces in a large resealable plastic bag. In a small bowl stir together orange juice and curry paste until smooth. Add to pork in bag. Seal bag and turn to coat pork evenly. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

  • Preheat oven to 425 degrees F. Drain pork, discarding marinade. Thread pork pieces onto skewers, leaving 1/4-inch space between pieces. Place kabobs on a lightly greased foil-lined baking sheet.

  • Bake pork kabobs for 12 to 15 minutes or until pork pieces are slightly pink in the centers, turning once halfway through baking. Place one kabob on each of four serving plates.


Tip: If using wooden skewers, soak skewers in enough water to cover for 30 minutes before using.

Nutrition Facts

128 calories; protein 23g 46% DV; carbohydrates 2g 1% DV; exchange other carbs; dietary fiber -1g -4% DV; sugars 1g; fat 2g 3% DV; saturated fat 1g 5% DV; cholesterol 72mg 24% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 368mg 15% DV.