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Pan Grilled Pork Kebabs

By //  by Candace Sampson 2 Comments

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So, I have been advised that I have to tell you my husband made this absolutely delicious meal from start to finish this evening. Apparently, if I do not give proper credit, he may start a competing blog. Ok, Bill I am officially quaking in my boots.

Excuse me everyone, attention please. Before MacGyver starts his own blog and shares 101 Ways to Use a Butter Knife, please know that my husband made this recipe. I also must give Martha credit too, as I found this recipe in an old Everyday Food magazine yesterday. All I did was enjoy this yummy little entree. Even my 7 year old daughter’s friend, who joined us for dinner tonight, loved it. I really like that kid. She can come back.

Finally, since we’re all fighting colds here, I served Strawberry Clementine Salad on the side. I’d say we’re all caught up on our Vitamin C for the day.

pan grilled pork kebabs

Pan-Grilled Pork Kebabs

3/4 cup long-grain white rice
2 cups frozen peas, thawed
1 pork tenderloin (about 1 pound), cut into 1 1/2-inch chunks
1 navel orange, cut into chunks
4 tsps vegetable oil
1/4 cup honey
1/4 cup spicy brown mustard
Coarse salt and pepper

Preheat oven to 200F; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.

Alternately thread pork and orange chunks onto eight 6-inch skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 teaspoons oil. Cook half the skewers until the pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 teaspoons oil; cook remaining skewers.

In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.

Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.

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Filed Under: Food & Drink, Recipes, Supper Tagged With: Food & Drink, Life in Pleasantville, orange, pork, pork kebabs, spicy mustard

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. Pam @writewrds

    January 12, 2012 at 5:46 pm

    Bill’s kebab recipe is on the menu for Saturday. Yum.
    (Note: Pork tenderloin is on sale, starting tomorrow, FTW.)

    I am trying not to pay attention to the hot fudge pudding recipe. Because I will eat it all myself. In one sitting.    It is calling to me….. Sigh.

    I do love visits to Pleasantville. 

    Reply
    • Candace

      January 13, 2012 at 3:46 am

      Don’t ignore the hot fudge pudding Pam. Embrace the pudding. It’s good for you, it has cocoa and cinnamon in it. Lots of antioxidants 🙂

      Reply

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