Food > Recipe Directory > Courses/Meal Type > Main Course > Island Pork Loin and Pineapple Brochettes
Island Pork Loin and Pineapple Brochettes Recipe
Island Pork Loin and Pineapple Brochettes
Ingredients
- 2 to 3 Scotch bonnet peppers, halved and seeded
- 4 cloves garlic, smashed
- 1/3 cup (75 mL) chopped onion
- 2 tbsp (30 mL) each lime juice and orange juice
- 1 tbsp (15 mL) tomato paste
- 2 tsp (10 mL) chopped ginger
- 3/4 tsp (4 mL) ground cumin
- 3/4 tsp (4 mL) crumbled dried oregano
- 1/2 tsp (2 mL) ground allspice
- 1/4 tsp (1 mL) black pepper
- 3/4 tsp (4 mL) salt
- 1-1/4 lbs (600 g) pork loin, cut in 1-inch/2.5 cm cubes
- 3 cups (750 mL) fresh pineapple, cut in 1-inch/ 2.5 cm cubes
- 1 tbsp (15 mL) vegetable oil
- coriander
- Lime wedges
Preparation
In blender or small bowl of food processor, purée together hot peppers, garlic, onion, lime and orange juices, tomato paste and ginger. Stir in cumin, oregano, allspice, pepper and 1/2 tsp/2 mL of the salt.
Place pork in bowl; stir in hot pepper mixture to evenly coat. Marinate, refrigerated, for at least 3 hours or for up to 8 hours.
Toss pineapple with remaining salt. Thread pork and pineapple cubes alternately onto skewers. Stir oil into any marinade remaining in bowl; brush over skewers. Grill over medium-high heat until pork is just pink in centre, 12 to 15 minutes.
Garnish with coriander and serve with lime wedges.
Makes 6 servings.
- Serving(s)
- 6
| Per serving (without lime wedges): about | |
|---|---|
| Calories | 198 |
| Protein | 24 g |
| Fat (total) | 5 g |
| Sat. Fat | 1 g |
| Carbohydrate | 15 g |
| Fibre | 2 g |
| Cholesterol | 47 mg |
| Sodium | 333 mg |
| Calcium | 3 % RDI |
| Iron | 10 % RDI |
| Vitamin A | 16 % RDI |
| Vitamin C | 93 % RDI |
| Folate | 7 % RDI |
Also in this menu:
Source
Homemakers Magazine: Summer 2008
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