Pork Kebabs and Orzo Salad

By LFritz527

516 calories
46 g protein
55 g carbohydrates
8 g fiber
14 g fat
3 g sat fat
242 mg sodium

Ingredients

• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 tsp Dijon mustard
• 1 large shallot minced
• 1 1/2 Tsp capers
• 2 roasted red bell peppers, chopped
• 6 oz cooked green beans, chopped
• 8 oz whole wheat orzo
• 1 1/2 lb pork tenderloin cubed
• 1 small red onion cut into chunks
• 3/4 lb cherry tomatoes
• 1/2 cup chopped fresh basil

Preparation

Step 1

Soak 8 wooden skewers (8-10 inches) in water at least 20 minutes. Whisk together vinegar, oil and mustard. Stir in shallot, capers, bell peppers and salt and pepper to taste.

Cook beans in boiling salt water until tender, about 3 minutes and tranfer to ice water. Return water to a boil and cook orzo. Drain orzo and beans and add to vinaigrette, tossing to combine.

Heat grill to medium heat. Thread skewers with 4 pieces of pork, alternating with onion. Put tomatoes in grill pan. Grill both, turning occasionally about 4 minutes for tomatoes and 12-15 minutes for kebabs.

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