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  • I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers.


    • 1/2 cup canola oil
    • 2 tablespoons dried minced onion
    • 1 garlic clove, minced
    • 1 to 2 tablespoons curry powder
    • 1/2 teaspoon each ground cumin, coriander and cinnamon
    • 1-1/2 pounds pork tenderloin
    • 1 large sweet red pepper
    • 1 large sweet yellow or orange pepper
    • 1 small onion
    • 1 large unpeeled navel orange


    1) In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture.
    2 Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking. Yield: 4 servings.


    1 kabob: 515 calories, 34g fat (4g saturated fat), 95mg cholesterol, 73mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 36g protein.