Pork & Veggie Kabobs — Enjoy this recipe with a crisp fruit wine, such as raspberry or cherry!

Pork & Veggie Kabobs

Ingredients

1/4 cup hoisin sauce*
2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon honey
2 teaspoons minced fresh cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon grated lime peel
1/8 teaspoon salt
1/2 pound pork tenderloin, cut into 1″ cubes
1 small yellow summer squash, cut into 1/2″ slices
1/2 medium green pepper, cut into 1″ pieces
1/2 sweet onion, cut into 4 wedges

Directions

~In a small bowl, combine the first nine ingredients. Divide marinade between two large resealable plastic bags. Add pork to one bag and vegetables to the other; seal bags and turn to coat. Refrigerate for 2 hours.

~Drain and discard marinade. On four soaked wooden skewers, alternately thread pork, squash, green pepper, and onion.

~Grill, covered, over medium heat for 5-8 minutes on each side or until pork juices run clear.

~Makes 2 servings.

*Hoisin sauce (also Chinese barbecue sauce) is a thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy, red chiles, and garlic. Vinegar and sugar are also commonly added. ~From Wikipedia, the free encyclopedia