A: | 1/2C canola oil |
3T olive oil | |
6c garlic, minced | |
4T balsamic vinegar | |
2T rosemary (or 2t dried & crushed) | |
1/2t black pepper | |
B: | 2# pork tenderloin, cut into 1 1/2in cubes. |
C: | 3 zucchini squash, sliced into 1/2in |
2 red peppers, cut into 1 1/2in pieces | |
1. | Combine (A) in small metal bowl. Reserve 3T. |
2. | Add (B) to (A), refrigerate 24 hours, stirring occasionally. |
3. | Coat (C) with 3T marinade reserved in step 1. |
4. | Drain meat. Thread (B) and (C) onto bamboo skewers which have been soaked in water. |
5. | Grill over hot coals 10-12 minutes, turning once. |
$Id: garlic_pork_kebabs,v 1.2 2005/01/03 19:09:17 deaven Exp $
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