24 ounces pork tenderloin
Trim fat from pork. Cut pork into 1-inch cubes. Thread 6 pork pieces on 8 of the skewers, Place skewers on a tray.
Sprinkle salt and pepper evenly over pork. Cover with plastic wrap and refrigerate 15 minutes to 2 hours. Meanwhile, prepare Chipotle Barbecue Sauce.
Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Place the pork kabobs on the grill rack. If using a covered grill, close lid. Grill until meat is slightly pink in center and juices run clear, brushing generously with the Chipotle Barbecue Sauce halfway through cooking. (For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally to cook evenly.) Remove from grill and keep warm until time to serve.
Chipotle Barbecue Sauce: In a small saucepan combine 1/2 cup bottled barbecue sauce, 1 tablespoon chopped canned chipotle peppers in adobo sauce, 2 cloves garlic, minced, and 1 tablespoon honey. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup
Broiler Method: Arrange all of the kabobs on the rack of an unheated broiler pan. Broil 4 to 5 inches from the heat, turning occasionally or until pork and chicken are done (8 to 10 minutes), brushing generously with sauce the last 5 minutes of broiling.
Per Serving: 48 Calories; 1g Fat (22.2% calories from fat); trace Saturated Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 86mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.
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