Name: Rosemary-Pork Kabobs
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 cups white-wine vinegar; 6 (6-inch) sprigs fresh rosemary; 3 cloves garlic, crushed; 1/2 cup olive oil; 1 tablespoon Dijon mustard; 2 teaspoons chopped fresh rosemary; 1/8 teaspoon black pepper; 1 pound pork tenderloin, in 1-inch cubes; 1 pound red new potatoes; 8 (6-inch) sprigs fresh rosemary (optional)

The fresh rosemary and mustard vinaigrette imparts a subtle but distinctive flavor to these grilled potato and pork kabobs. Lean pork tenderloin makes great kabobs and is easy to cut into cubes.

Ingredients

Kabobs:

1/2 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1/8 teaspoon black pepper
1 pound pork tenderloin, in 1-inch cubes
1 pound red new potatoes
8 (6-inch) sprigs fresh rosemary (optional)

Directions

Rosemary Vinegar:

1 of 1 In saucepan, bring vinegar to a boil. Pour into glass bowl; add rosemary and garlic. Cover; let stand at room temperature overnight. Strain.

Kabobs:

1 of 4 In bowl, whisk 1/2 cup vinegar (save remainder) oil, mustard, rosemary and pepper for vinaigrette. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill 30 minutes.
2 of 4 Cook potatoes in simmering water, covered, until just tender, about 10 minutes. Drain; rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette.
3 of 4 Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs, if desired.
4 of 4 Broil or grill 4 inches from heat about 10 minutes, turning and basting with vinaigrette from bowl.

Nutrition Information for Rosemary-Pork Kabobs
Servings Per Recipe: 4
Per Serving: 17 g carb., 32 g Fat, total, 27 g pro., 2 g fiber, 146 mg sodium, 466 kcal cal., 67 mg chol., 5 g sat. fat