Tangy pork kabobs come together in minutes under the broiler

By Linda Gassenheimer

For Tribune News Service

For a quick and easy barbecue-style dinner, I prepared these flavorful pork kabobs under the broiler instead of on the grill. They cook in just minutes but still deliver that deliciously charred taste.

A simple sauce made from honey, mustard, and soy sauce adds a perfect balance of sweet and tangy flavors. It’s used both to glaze the pork and as a dipping sauce on the side.

To round out this easy meal, I paired the kabobs with corn on the cob, quickly cooked in the microwave for a no-fuss finish.

Sweet and Tangy Pork Kabobs With Corn on the Cob

Makes 2 servings

INGREDIENTS

2 ears corn on the cob

1 tablespoon butter

olive oil spray

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon reduced sodium soy sauce

3/4 pound pork tenderloin, cut not 1-inch cubes

1 red bell pepper cut into 2-inch pieces

Tools: 2 skewers

Note: Any type of mustard can be used, and Worcestershire sauce can be used instead of soy sauce.

DIRECTIONS

1: Husk the corn and wrap each one in plastic wrap. Microwave corn on high for 5 minutes. Remove from microwave oven and set aside. They will be hot; use tongs or a large spoon and fork.

2: Remove the plastic wrap from the corn and place one on each plate. Spread the butter over the corn.

3: Preheat broiler. Line a sheet pan with foil and spray with olive oil spray.

4: Combine mustard, honey and soy sauce in a bowl. Divide the mixture, pouring half into 2 small bowls or ramekins to be used as a dipping sauce. Coat pork kabobs with the remaining sauce by dipping the cubes into mixture.

5: Wash, seed and cut red pepper into 2-inch pieces. Thread pork on skewers alternating with red pepper.

6: Place skewers on the sheet pan and place in the boiler about 6 inches from the heat. Broil 3 minutes. Turn skewers over and broil 2 minutes. A meat thermometer should read 145 degrees.

7: Place on two dinner plates and serve with the dipping sauce.

Per serving: 497 calories (25 percent from fat), 13.8 g fat (5.2 g saturated, 5.3 g monounsaturated), 124 mg cholesterol, 40.9 g protein, 57.2 g carbohydrates, 4.6 g fiber, 754 mg sodium

Recipe by Linda Gassenheimer, the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”