Pork tenderloin is just as lean as chicken breast, and a great source of protein. When grilling, try to cook your proteins with a good amount of acidic marinade over low heat for a short period of time, as this will help reduce the formation of compounds known as AGE’s, or advanced glycation end products, which increase inflammation and may be linked to chronic diseases. If grilling this way doesn’t achieve the amount of doneness you seek, you could poach the pork first and then grill to finish until an internal temperature of 145 degrees is reached. To further combat AGEs in your diet, eat lots of antioxidant-rich fruits and vegetables and limit processed foods.Theresa Jackson RD, CSOWM, CDN
- 1/4 cup olive oil
- 1/2 cup fresh lemon juice
- 1/8 tsp salt
- Black pepper to taste
- 4 garlic cloves, minced
- 3 Tbsp chopped fresh dill
- 1 tsp crushed red pepper flakes
- 2 lbs pork loin, cut into
- 1 1/2-inch pieces
- 2 bell peppers, sliced into
- 1 1/2 inch-wide pieces (assorted colors)
- 1 large red onion, sliced into 1 1/2 inch-wide pieces
In a large glass bowl, combine the oil, lemon juice, salt, black pepper, garlic, dill and red-pepper flakes. Add the pork and marinate, refrigerated, for 4 hours or overnight.
Thread pork, bell pepper and red onion pieces on metal or soaked wooden skewers. Brush the remaining marinade over skewers.
Grill over high heat for 3 minutes per side, or until charred and cooked through.
Yield: 8 servings
Serving Size: 2 kebabs
Saturated Fat: 2g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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Date Last Reviewed: August 29, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc.Contact Editor
Dietary Review: Jane Schwartz, RD