Pork Kabobs with Barbecue Sauce

4 hours Prep: 25 minutes Cook: 30 minutes

258 calories per serving view nutrition facts

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Ingredients

1	pound	pork tenderloin
1	x	barbecue sauce	chile
1 1/2	cups	tomato puree
3/4	cup	onion	finely chopped, medium
1/4	cup	molasses
2	tablespoons	red wine vinegar	or cider vinegar
2	tablespoons	pickled chiles jalapeno	hot, finely chopped
1	tablespoon	tomato paste
1	tablespoon	dijon mustard
2	each	garlic cloves	finely chopped

Directions

Prepare Chile Barbecue Sauce.

Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes.

Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl.

Cover and refrigerate at least 4 hours but no longer than 24 hours.

Cover and refrigerate remaining sauce. Set oven control to broil.

Thread pork on six 10-inch skewers.

Spray broiler pan rack with nonstick cooking spray.

Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn.

Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink.

Serve with remaining sauce over steamed cabbage if desired.

6 servings * If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.

CHILE BARBECUE SAUCE: Heat all ingredients to boiling over medium heat; reduce heat to medium-low.

Cook uncovered 15 minutes, stirring occasionally

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Nutrition Facts

Serving Size 278g

Amount per Serving

Calories 258 15% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 140mg	6%
Total Carbohydrate 29.0g	10%
Dietary Fiber 3.0g	11%
Sugars 18.0g
Protein 26.0g	53%

Vitamin A	11%		Vitamin C	26%
Calcium	8%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Blanched Gai Lan Dressed with Rice Wine And Oyster Sauce

I lived in Thailand, Singapore and Malaysia for 3 years and one of my favorite dishes was Oyster Gai Lan, this is the closest recipe to the dish I was served in all three countries - although it was garnished with sauteed shallot and ginger. Can't tell you how long I've been looking for this recipe from all the local food hawkers in those countries!!