Pork and Vegetable Skewers
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 39 min.
Ready in
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 Pork tenderloin cut into 1 1/2-inch chunks (about 450 g | 1 lb each)
- 2 medium Zucchini (rinsed; trimmed and cut into rounds)
- 1 large, red Bell pepper (rinsed; trimmed; seeded and cut into large chunks)
- 1 large, yellow Bell pepper (rinsed; trimmed; seeded and cut into large chunks)
- 2 Tbsps good-quality olive oil
- ½ cup Red wine vinegar
- 1 tsp salt
- 1 tsp freshly ground Black pepper
- 3 cloves garlic cloves (peeled and minced)
- 2 Tbsps fresh rosemary (finely chopped)
- 1 Tbsp fresh thyme (minced)
- vegetable oil (for grill grate)
Preparation steps
1.
Thread the pork, zucchini, and bell peppers onto wooden or metal skewers, alternating the meat and vegetables. Place the skewers in a single layer in a 9 by 13-inch pan or baking dish. Set aside.
2.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, pepper, garlic, rosemary and thyme. Drizzle the marinade over the skewers, turning once or twice to thoroughly coat the pork and vegetables. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
3.
When ready to cook, preheat the grill to high heat. Lightly oil the grill grate with vegetable oil.
4.
Place the skewers on the hot grill grates and grill for 6 to 7 minutes per side, or until the meat registers 145º F and the pork is cooked through. Serve immediately.
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