Recipes

An island air provided by mango chutney and Pickapeppa sauce makes this pork dish excellent summer fare. Pickapeppa, Jamaica’s renowned condiment, has a sweet, slightly spicy flavor and can usually be found with the other condiments at grocery stores.

Prep: 15 minutes

Makes: 4 servings

 

Ingredients:

2 ears of corn, husked and cleaned
1 12- to 14-ounce pork tenderloin
1 small red onion, cut into 1⁄2-inch-thick slices or thin wedges
16 baby pattypan squash (each about 1 inch in diameter) or 4 tomatillos, quartered
1⁄4 cup mango chutney, finely chopped
3 tablespoons Pickapeppa sauce
1 tablespoon canola oil
1 tablespoon water

 

Instructions:

Cut corn crosswise into 1-inch pieces. In a medium saucepan cook corn pieces in a small amount of boiling water for 3 minutes; drain and rinse with cold water. Meanwhile, cut pork tenderloin into 11⁄2-inch pieces. On long metal skewers, alternately thread tenderloin, onion, squash or tomatillos, and corn pieces, leaving a 1⁄4-inch space between pieces. 

In a small bowl combine chutney, Pickapeppa sauce, canola oil, and the water; set aside.

For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until pork is done and vegetables are tender, turning once halfway through grilling and brushing with the chutney mixture during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on the grill rack over heat. Cover and grill as above.)

 

Hints:

Nutrition facts per serving: 219 cal., 7 g total fat (1 g sat. fat), 55 mg chol., 173 mg sodium, 21 g carbo., 2 g fiber, 20 g pro.
Exchanges: 1 Vegetable, 1⁄2 Starch, 1⁄2 Other Carbo., 2?1⁄2 Very Lean Meat, 1 Fat

 

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