Garlic Pork Kabobs

By Tonya_Speed

NUTRITION per serving: 440 Calories; 6g Fat; 35g Protein; 61g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 336mg Sodium. Exchanges: 3 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Other Carbohydrates. Points: 9

Ingredients

• 1 3/4 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 2 cloves garlic, pressed
• 1 tablespoon packed brown sugar
• 1 tablespoon ketchup
• 2 teaspoons vinegar
• 1 pound lean pork tenderloin, cut into 1-inch cubes
• 12 medium mushrooms
• 1 large red onion, cut into 12 wedges
• 4 metal OR bamboo skewers
• 4 cherry tomatoes
• 4 cups cooked brown rice

Preparation

Step 1

In a 1-quart saucepan, combine broth, cornstarch, brown sugar, ketchup and vinegar; blend until smooth; cook and stir over medium-high heat until mixture boils and thickens. Remove from the heat. Alternately thread pork cubes, mushrooms and onion wedges onto 4 skewers. Preheat indoor or outdoor grill to medium heat and lightly oil the grill rack. Grill kabobs for 20 minutes or until pork is cooked through, turning and brushing often with broth mixture. Place a cherry tomato onto the end of each skewer. Bring remaining broth mixture to a boil over medium heat; serve with the kabobs and rice.

SERVING SUGGESTION: Serve grilled OR steamed asparagus on the side.