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Grilled Pork and Sweet Potato Kabobs
Grilled Pork and Sweet Potato Kabobs
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Prep Time:
15 minutes
Total Time:
15 minutes
Enhance pork, zucchini, and sweet potatoes with savory rosemary marmalade.
Ingredients:
  • 1/3 cup orange marmalade
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1/2 lb dark-orange sweet potatoes, peeled, cut into 8 pieces
  • 2 tablespoons water
  • 1/2 lb pork tenderloin, cut into 1-inch pieces
  • 1 small zucchini, cut into 8 slices
Instructions:
  • Preheat gas or charcoal grill. In a small saucepan, bring marmalade, rosemary, and salt to a boil, stirring occasionally. Take off the heat and set aside.
  • Place sweet potato pieces and water in a 1-quart microwave-safe bowl. Loosely cover with a microwavable paper towel, then microwave on High for 2 to 3 minutes, stirring once, until potatoes are just tender (be careful not to overcook). Drain sweet potatoes and rinse with cold water.
  • Thread pork, sweet potatoes, and zucchini onto four metal skewers, alternating and ensuring there is a 1/4-inch space between each piece. Make sure the cut side of the zucchini faces out.
  • Grill kabobs on medium heat for 8-10 minutes, flipping once and basting with marmalade glaze in the last 3 minutes, until pork is cooked through.

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