Saturday, February 21, 2009

pork kebabs with rice... 40 minutes

the goods:

3/4 cup long-grain white rice
1 package (10 ounces) frozen peas, thawed
1 pork tenderloin, cut into 1-inch chunks
1 navel orange, cut into chunks
vegetable oil
1/4 cup honey
1/4 cup Dijon mustard

Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.

Alternately thread pork and orange chunks onto wooden skewers; season with salt and pepper. Heat grill or grill pan to medium; brush with oil. Cook skewers until pork is opaque throughout, 4 to 6 minutes per side.

In a small bowl whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.

Brush skewers with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.

1 comment:

Chris and Jenni said...

When I made this the pork didn't cook well on the skewers so I ended up with more of a stir fry.