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Pork and Plum Skewers

Pork and Plum Skewers

Nutrition Facts
  • cal. (kcal) 439
  • Makes: 4 servings
  • Yield: servings
  • Prep: 15 mins
  • Cook: 8 mins
  • Grill: 6 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person

Ingredients

  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 cup plum preserves
  • 1/4 cup cider vinegar
  • 3/4 teaspoon plus 1/8 tsp salt
  • 2 tablespoons olive oil
  • 2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces
  • 1/2 of a red onion, cut into 1 1/2 inch pieces
  • 3 red plums, pitted, each cut into 6 wedges
  • 1 cup Israeli pearl couscous
  • 2 cups packed baby spinach, shredded
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted sliced almonds

Directions

  1. In a small bowl, whisk together cinnamon, cumin, ginger, pepper, preserves, vinegar and 1/2 tsp of the salt. While whisking, add oil in a thin stream. Set aside 3 tbsp of the sauce for couscous.
  2. Thread 6 metal skewers with pork, onion and plum wedges: Use 5 or 6 pieces of pork per skewer, alternating with 3 plum wedges and as much red onion as desired.
  3. Heat grill to medium-high. While grill is heating, cook couscous in lightly salted boiling water for 8 minutes. Drain and rinse with cool water. Toss in a bowl with spinach, feta, almonds, 1/4 tsp of the remaining salt and the reserved 3 tbsp sauce. Set aside.
  4. Brush skewers with some of the sauce. Place on oiled grill, sauce side down. Brush with remaining sauce. Grill for 3 minutes, then flip over. Grill for 3 minutes more, or until pork is no longer pink. Season with remaining 1/8 tsp salt and serve with couscous salad.

Nutrition Information for Pork and Plum Skewers

Servings Per Recipe: 4
PER SERVING: 439 cal., 16 g total fat (4 g sat. fat), 89 mg chol., 492 mg sodium, 34 g carb. (3 g fiber), 38 g pro.

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