By Tribune News Service’s Linda Gassenheimer
I made these tasty pork kabobs under the broiler rather than on the grill for a quick and simple barbecue-style supper. Even though they only take a few minutes to cook, they nevertheless have a wonderfully burned flavor.
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The ideal harmony of sweet and acidic flavors is added by a straightforward sauce composed of honey, mustard, and soy sauce. It serves as a dipping sauce on the side as well as a glaze for the pig. I served the kabobs with corn on the cob, which I quickly microwaved for a hassle-free finish, to complete this simple summer supper.
USEFUL TIPS:
You can use any kind of mustard.
Soy sauce can be substituted with Worcestershire sauce.
COUNTDOWN:
Put the ingredients together.
Corn should be microwaved and then plated.
Prepare the kabobs.
BUYING LIST:
Purchases include: 3/4 pound pork tenderloin, 1 large red bell pepper, 1 can of olive oil spray, 1 small bottle of honey, 1 small jar of Dijon mustard, 1 small bottle of reduced salt soy sauce, and 2 ears of corn on the cob.
Butter is a staple.
Linda Gassenheimer’s recipe
Two corn ears on the cob
One spoonful of butter
Spay with olive oil
One-fourth cup honey
1/4 cup Dijon mustard
One tablespoon of soy sauce with reduced salt
Pork tenderloin, 3/4 pound, sliced into 3/4-inch chunks
A single red bell pepper, sliced into 2-inch segments
Two skewers
Wrap each corn kernel in plastic wrap after husking it. Put corn in the microwave on high for five minutes. Take out of the microwave and place aside. They’ll be scorching. Use a big spoon and fork or tongs. Place one piece of plastic wrap on each dish after removing it from the corn. Cover the corn with the butter.
Warm up the broiler. Spray a sheet pan with olive oil spray after lining it with foil. In a bowl, mix together the soy sauce, honey, and mustard. To use as a dipping sauce, divide the mixture in half and pour half into each of two small dishes or ramekins. Dip the cubes into the remaining sauce to coat the pork kabobs. Cut the red pepper into 2-inch pieces after washing and seeding it. Alternately thread red pepper and meat onto skewers. Skewers should be placed on the sheet pan and 6 inches from the heat in the boiler. Broil for three minutes. After flipping the skewers, broil them for two minutes. The ideal temperature for a meat thermometer is 145 degrees. Serve with the dipping sauce after arranging on two dinner plates.
Make two servings.
Each serving has 497 calories (25 percent fat), 13.8 g of fat (5.2 g saturated, 5.3 g monounsaturated), 40.9 g of protein, 57.2 g of carbs, 4.6 g of fiber, 754 mg of sodium, and 124 mg of cholesterol.
Tribune Content Agency, LLC in 2025
