Caribbean Pork Skewers With Firecracker Salsa Recipe

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Servings: 1

Ingredients

Cost per recipe $3.59 view details
  • 2 x (10-oz) (300 g) pork tenderloins
  • 2 x shallots, chopped
  • 2 x inch (5 cm) piece of fresh ginger, peeled and chopped
  • 2 x cloves garlic, chopped
  • 3 Tbsp. (45 ml) finely chopped fresh mint
  • 1 1/2 Tbsp. (22.5 ml) low-sodium soy sauce
  • 1 Tbsp. (15 ml) extra virgin olive oil
  • 1 tsp (15 ml) honey
  • 1/4 c. (60 ml) fresh lime juice
  • 1/2 tsp (2.5 ml) grnd allspice
  • 1/2 tsp (2.5 ml) salt (optional) freshly grnd pepper to taste
  • 1/4 tsp (1.25 ml) grnd cloves
  • 1/4 tsp (1.25 ml) grnd nutmeg In a bowl, whisk together the marinade ingredients. Trim excess fat off pork tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a large self-sealing plastic bag. Pour in marinade, seal, and turn over two or possibly three times to proportionately coat the meat. Let stand at room temperature for a least
  • 30 x min or possibly chill for up to 3 hrs.

Directions

  1. When ready to cook, preheat grill or possibly broiler. Remove tenderloin strips and weave onto skewers. Pour remaining marinade in a small pan and quickly bring to a boil. Boil for 1 minute. Grill tenderloin skewers over medium-warm coals for 3 to 4 min per side, turning once. Baste occasionally with marinade. Remove from oven, cover with a sheet of aluminum foil.
  2. Serve with some of the Firecracker Salsa.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 138g
Calories 233  
Calories from Fat 126 54%
Total Fat 14.24g 18%
Saturated Fat 2.13g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2572mg 107%
Potassium 208mg 6%
Total Carbs 28.41g 8%
Dietary Fiber 1.6g 5%
Sugars 19.33g 13%
Protein 2.54g 4%
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