Veggie Pork Kabobs

By GmaJan12

Ingredients

• 3/4 cup thawed orange juice concentrate
• 3/4 cup orange marmalade
• 2 tablespoons teriyaki sauce
• 2 boneless pork loin chops (8 ounces each), cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium sweet onion, cut into eighths

Details

Servings 2

Preparation

Step 1

In a small bowl, combine the orange juice concentrate, marmalade and teriyaki sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat. Pour 3/4 cup into another large resealable plastic bag; add peppers and onion. Seal bag and turn to coat. Refrigerate pork and vegetables for at least 1 hour. Cover and refrigerate remaining marinade for serving.

Drain and discard marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternately thread pork and vegetables.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 12-16 minutes or until meat juices run clear, turning and basing frequently with marinade. Serve with the reserved marinade.

Yield: 2 servings.