Pork Kebabs & Orzo Salad

By KSmitherman

Ingredients

• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 tsp Dijon mustard
• 1 lg shallot, minced
• 1 1/2 Tbsp capers
• 2 roasted red bell peppers, chopped
• 6 oz green beans, chopped
• 8 oz whole wheat orzo
• 1 1/2 lb pork tenderloin, cut into 1" cubes
• 1 sm red onion, cut into chunks
• 3/4 lb cherry tomatoes, preferably on the vine
• 1/2 c chopped fresh basil
• Soak 8 wooden skewers (8"- 10") in water at least 20 minutes.

Details

Adapted from prevention.com

Preparation

Step 1

Whisk together vinegar, oil, and mustard. Stir in shallot, capers, bell peppers, and salt and black pepper to taste.

Cook beans in boiling salted water until tender, about 3 minutes. Transfer to bowl of ice water. Return water to a boil and cook orzo per package directions. Drain orzo and beans. Add to vinaigrette, tossing to combine.

Heat grill to medium heat.

Thread each skewer with 4 pieces of pork, alternating with onion. Put tomatoes in grill pan. Grill both, turning occasionally, about 4 minutes for tomatoes and 12 to 15 minutes for kebabs.

Add basil to orzo. Divide kebabs, grilled tomatoes, and orzo salad among 4 plates. Serve immediately.

NUTRITION (per serving) 516 cal, 46 g pro, 55 g carb, 8 g fiber, 14 g fat, 3 g sat fat, 242 mg sodium