Cranberry-Glazed Pork and Sweet Potato Kabobs

By á-77017

When buying fresh sweet potatoes, choose those with smooth unbruised skins. Store them in a cool, dark place and use them within a week of purchase.

Ingredients

• 2 medium sweet potatoes, peeled, cut into 1 1/2-inch pieces
• 1/4 cup finely chopped onion
• 1 tablespoon oil
• 1/4 cup firmly packed brown sugar
• 1 tablespoon prepared mustard
• 1 (8-oz) can jellied cranberry sauce
• 1 lb. pork tenderloins, trimmed of fat, cut into 1-inch cubes

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

GRILL DIRECTIONS: Heat grill. In medium saucepan, add sweet potato pieces to 1 inch of water. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are crisp-tender. Drain.

Meanwhile, in medium saucepan cook onion in oil until crisp-tender. Stir in brown sugar, mustard and cranberry sauce. Cook over low heat until cranberry sauce is melted, stirring occasionally. Remove 1/2 cup of the sauce for glaze; reserve remaining sauce for serving. Alternately thread sweet potatoes and pork cubes onto four 12-inch metal skewers; brush with glaze.

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 18 to 22 minutes or until pork is no longer pink, turning once and brushing frequently with glaze. Serve with
reserved sauce.

BROILER DIRECTIONS: Prepare recipe as directed above. Place kabobs on broiler pan; broil 4 to 6 inches from heat for 18 to 22 minutes or until pork is no longer pink, turning once and brushing frequently with glaze. Serve with reserved sauce.

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/4 of Recipe
Calories 380 Calories from Fat 70
Total Fat 8g
Saturated 2g
Cholesterol 65mg
Sodium 125mg
Total Carbohydrate 52g
Dietary Fiber 3g
Sugars 38g
Protein 25g
Vitamin A 260% Calcium 4%
Vitamin C 20% Iron 10%
DIETARY EXCHANGES: 2-1/2 Starch, 2-1/2 Lean Meat, 1 Fruit