Caribbean Pork Skewers with Firecracker Salsa
(makes 6 servings)
|2||10-ounce (300 g) pork tenderloins|
|2||inch (5 cm) piece of fresh ginger, peeled and minced|
|2||cloves garlic, minced|
|3||tablespoons (45 ml) finely minced fresh mint|
|1 1/2||tablespoons (22.5 ml) low-sodium soy sauce|
|1||tablespoon (15 ml) olive oil|
|1||teaspoon (15 ml) honey|
|1/4||cup (60 ml) fresh lime juice|
|1/2||teaspoon (2.5 ml) ground allspice|
|1/2||teaspoon (2.5 ml) salt (optional)|
|freshly ground pepper to taste|
|1/4||teaspoon (1.25 ml) ground cloves|
|1/4||teaspoon (1.25 ml) ground nutmeg|
- In a bowl, whisk together the marinade ingredients. Trim excess fat off pork tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a large self-sealing plastic bag. Pour in marinade, seal, and turn over two or three times to evenly coat the meat. Let stand at room temperature for a least 30 minutes or refrigerate for up to 3 hours.
- When ready to cook, preheat grill or broiler. Remove tenderloin strips and weave onto skewers. Pour remaining marinade in a small pan and quickly bring to a boil. Boil for 1 minute. Grill tenderloin skewers over medium-hot coals for 3 to 4 minutes per side, turning once. Baste occasionally with marinade. Remove from oven, cover with a sheet of aluminum foil.
- Serve with some of the Firecracker Salsa.
|Per serving:||136 calories (32% calories from fat), 20 g protein, 5 g total fat (1.4 g saturated fat), 2 g carbohyrate, 0 dietary fiber, 56 mg choleseterol, 108 mg sodium|
|Diabetic exchanges:||3 lean protein|