Pork Kebabs with Plums and Honey-Mint Glaze

Pork and plums are the perfect coupling, especially when brushed when a sweet honey glaze that caramelizes slightly during grilling. Because the plums may cook faster than the pork, they’re threaded onto separate skewers.

3 small plums or nectarines, each cut into 1-inch wedges
1 (12-oz.) pork tenderloin, cut crosswise into 8 pieces
1/2 teaspoon plus 1/8 teaspoon salt, divided
3 tablespoons honey
1 tablespoon orange juice
1 tablespoon lime juice
1/2 teaspoon canola oil
1/8 teaspoon crushed red pepper
1 tablespoon chopped fresh mint

1. Heat grill. Thread plum wedges onto 2 (10-inch) metal skewers. Thread pork onto 2 (10-inch) metal skewers; sprinkle with 1/2 teaspoon of the salt.

2. Combine honey, orange juice, lime juice, oil, crushed red pepper and remaining 1/8 teaspoon salt in small bowl. Reserve 1 tablespoon of the mixture.

3. Oil grill grate. Grill skewers, covered, over medium heat or coals 8 to 10 minutes or until pork is pale pink in center and plums are tender, turning to brown all sides and basting occasionally with remaining honey mixture.

4. Drizzle skewers with reserved 1 tablespoon honey mixture; sprinkle with mint.

2 servings

PER SERVING: 340 calories, 7.5 g total fat (2.5 g saturated fat), 32 g protein, 39.5 g carbohydrate, 70 mg cholesterol, 815 mg sodium, 1 g fiber

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