Receta Caribbean Pork Skewers With Firecracker Salsa
Raciónes: 1
Ingredientes
- 2 x (10-oz) (300 g) pork tenderloins
- 2 x shallots, chopped
- 2 x inch (5 cm) piece of fresh ginger, peeled and chopped
- 2 x cloves garlic, chopped
- 3 Tbsp. (45 ml) finely chopped fresh mint
- 1 1/2 Tbsp. (22.5 ml) low-sodium soy sauce
- 1 Tbsp. (15 ml) extra virgin olive oil
- 1 tsp (15 ml) honey
- 1/4 c. (60 ml) fresh lime juice
- 1/2 tsp (2.5 ml) grnd allspice
- 1/2 tsp (2.5 ml) salt (optional) freshly grnd pepper to taste
- 1/4 tsp (1.25 ml) grnd cloves
- 1/4 tsp (1.25 ml) grnd nutmeg In a bowl, whisk together the marinade ingredients. Trim excess fat off pork tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a large self-sealing plastic bag. Pour in marinade, seal, and turn over two or possibly three times to proportionately coat the meat. Let stand at room temperature for a least
- 30 x min or possibly chill for up to 3 hrs.
Direcciones
- When ready to cook, preheat grill or possibly broiler. Remove tenderloin strips and weave onto skewers. Pour remaining marinade in a small pan and quickly bring to a boil. Boil for 1 minute. Grill tenderloin skewers over medium-warm coals for 3 to 4 min per side, turning once. Baste occasionally with marinade. Remove from oven, cover with a sheet of aluminum foil.
- Serve with some of the Firecracker Salsa.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 138g | |
Calories 233 | |
Calories from Fat 126 | 54% |
Total Fat 14.24g | 18% |
Saturated Fat 2.13g | 9% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 2572mg | 107% |
Potassium 208mg | 6% |
Total Carbs 28.41g | 8% |
Dietary Fiber 1.6g | 5% |
Sugars 19.33g | 13% |
Protein 2.54g | 4% |