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Garlic Pork Kabobs |
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Print this Recipe
Serving Size 1 kabob + sauce + 1 cup rice
2 tablespoons cornstarch
1 can (14 1/2 oz) SWANSON Oriental Broth
2 cloves minced garlic
1 tablespoon each packed brown sugar and ketchup
2 teaspoons vinegar
1 pound boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked rice, cooked without salt
1. In small saucepan mix cornstarch, broth, garlic, sugar, ketchup, and vinegar until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly.
2. On 4 long skewers, thread pork, mushrooms, and onion alternately.
3. Place kabobs on lightly oiled grill rack over medium-hot coals. Grill uncovered 20 minutes or until pork is no longer pink, turning and brushing often with broth mixture. Place one tomato on end of each skewer.
4. Heat remaining broth mixture to a boil. Serve with kabobs and rice.
EXCHANGES
Starch 4
Meat, very lean 3
PYRAMID SERVINGS
Starch 4
Meat 1
Vegetable 1
NUTRITION FACTS
Calories 436(46 calories from fat)
Fat 5 g
Saturated Fat 2 g
Cholesterol 71 mg
Sodium 558 mg*
Carbohydrate 63 g
Dietary Fiber 3 g
Sugars 11 g
Protein 32 g
* >400 mg of sodium
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