Caribbean Pork and Clementine Kebabs

This recipe is adapted from the Weight Watchers PointsPlus Cookbook, which I've had for a few years and which I really should cook from more often. The book appears to be out of print, but there are some used copies available on Amazon. All it took were a few tweaks to the seasonings and a slightly adjusted cooking time to make the recipe perfect. If you're using wooden skewers like the ones in the photo, be sure to soak them in water for at least an hour before cooking to help prevent them from catching on fire. Then keep a close eye on them while they're on the grill. Or skip the fuss and just use metal skewers.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 385kcal

Author Lauren Keating

Ingredients

6 Clementines
2 tablespoons Rum
2 teaspoons Brown Sugar
2 teaspoons Cumin
½ teaspoon Coriander
¼ teaspoon Crushed Red Pepper
1 tablespoon Olive Oil
½ pound Pork Tenderloin cut into 2-inch cubes
1 Red Onion cut into 8 wedges
1 Red Bell Pepper cut into 2-inch pieces

Instructions

Combine the juice from 3 clementines, rum, brown sugar, cumin, coriander, and crushed red pepper in a small saucepan set over medium heat. Simmer for 5 minutes, or until the sugar had melted and the liquid has reduced to a thin glaze. Remove from heat and whisk in the olive oil. Allow to cool.
Transfer half the glaze to a bowl. Add the pork. Cover and let marinate for 20 minutes.
Heat the grill to medium-high. Cut the remaining clementines into quarters. Thread clementine segments, pork, onion, and pepper onto skewers. Grill for 6 minutes, then baste with the remaining glaze. Turn the skewars and cook for another 4 to 6 minutes, or until the pork is cooked through.

Nutrition