Pork and Veggie Skewers

Pork and Veggie Skewers
Servings: 4 Prep 25 mins Marinate 2 hrs to 4 hrs Cook 10 mins Grill 10 mins

Ingredients

  • 3 tablespoons rosemary-infused olive oil
  • 2 tablespoons red wine vinegar
  • 2 sun-dried tomatoes, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless pork tenderloin, cut into 1-inch pieces
  • 1 pound small red, white and purple potatoes (about 1 inch diameter)
  • 2 sweet red peppers, cored, seeded and cut into 1-inch pieces
  • 3 summer squash (about 3/4 pound), halved lengthwise and cut into 1/2-inch moons

Make It

1. Whisk together olive oil, vinegar, sun-dried tomatoes, garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper.

2. Place pork and 2 tablespoons of the oil and vinegar mixture in a resealable plastic bag. Shake to coat pork, and refrigerate 2 to 4 hours.

3. Place potatoes in a medium saucepan and cover with water. Bring to boiling and simmer 10 minutes; drain.

4. Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Thread pork onto 2 skewers, potatoes onto 2 skewers and vegetables onto separate skewers. Brush generously with oil and vinegar mixture.

5. Lightly coat grill rack with oil or nonstick cooking spray. Grill vegetables 5 to 6 minutes and potatoes about 4 minutes, turning a few times and brushing with oil and vinegar mixture. Grill pork 3 to 4 minutes per side or until internal temperature reaches 145 degrees. Brush with remaining oil and vinegar mixture. Sprinkle remaining 1/2 teaspoon salt and 1/8 teaspoon pepper over skewers before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 355, Fat, total (g): 16, chol. (mg): 62, sat. fat (g): 4, carb. (g): 21, fiber (g): 5, pro. (g): 29, sodium (mg): 493, Percent Daily Values are based on a 2,000 calorie diet.