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Curry-Glazed Pork Tenderloin Kabobs
4 h 15 m
Diabetic Living Magazine
“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.”
1 pound pork tenderloin, cut into 1½-inch pieces
3 tablespoons orange juice
2 tablespoons yellow curry paste
4 8- to 10-inch skewers (see Tip)
1Place 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.
2Preheat oven to 425°F. Drain pork, discarding marinade. Thread pork pieces onto skewers, leaving ¼-inch space between pieces. Place kabobs on a lightly greased foil-lined baking sheet.
3Bake 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.