Pork Skewers with Tangy and Zippy Orange Barbecue Sauces

Name: Pork Skewers with Tangy and Zippy Orange Barbecue Sauces
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 pork tenderloin 1-1 1/2 pounds, cut into 1 1/4 inch cubes; 2 summer squash zucchini, yellow squash cut in half vertically and into 1-inch pieces; 10 mushrooms large, sliced in half vertically; salt; black pepper; vegetable oil for brushing meat and coating the vegetables; 1/2 cup orange marmalade; 1/2 cup soy sauce; 1 lime; 2 teaspoons garlic powder; 1 dash cayenne; 1/4 cup chili sauce "spicy ketchup" type For Tangy Orange Barbecue Sauce; 1/4 cup dijon mustard For Zippy Orange Barbecue Sauce

Pork

13Ingredients

┅Calories

30Minutes

Ingredients

servings:

1 pork tenderloin (1-1 1/2 pounds, cut into 1 1/4 inch cubes)
2 summer squash (zucchini, yellow squash cut in half vertically and into 1-inch pieces)
10 mushrooms (large, sliced in half vertically)
salt
black pepper
vegetable oil (for brushing meat and coating the vegetables)
1/2 cup orange marmalade
1/2 cup soy sauce
1 lime
2 teaspoons garlic powder
1 dash cayenne
1/4 cup chili sauce ("spicy ketchup" type For Tangy Orange Barbecue Sauce)
1/4 cup dijon mustard (For Zippy Orange Barbecue Sauce)

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Directions

Season pork cubes with salt and pepper, and brush with vegetable oil. Toss the vegetables in a bowl with salt and pepper and vegetable oil.
Thread meat and vegetables onto skewers, leaving space between items on skewer to allow heat to circulate for more even cooking.
Preheat grill and season grill with towel dipped in vegetable oil (use tongs for safety). Grill the skewers for 5 minutes, turning once.
Brush 4-5 skewers with the Tangy sauce and the other 4-5 skewers with the Zippy sauce, and continue cooking on each side for an additional 2-3 minutes, or until pork is cooked through but still slightly pink and the internal temperature reaches 155 degree F.

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