Pork and Vegetable Kabobs
Confetti Coleslaw
Ingredients
- 1½ lb pork tenderloin, cut into 1-inch cubes
- ½ tsp salt
- ¼ tsp pepper
- 3 zucchini, cut into 1-inch pieces
- 1 large sweet onion, cut into 1-inch pieces
- ½ cup plus 2 Tbsp olive oil, divided
- 3 Tbsp white wine vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
Instructions
- Preheat grill to medium-high heat. Sprinkle pork with salt and pepper. Thread pork, zucchini, and onion onto metal skewers. Brush with 2 Tbsp oil.
- Grill kebabs, covered, 6 to 8 minutes per side or until pork is done.
- Whisk together ½ cup oil, vinegar, mustard, and honey. Serve kebabs with dipping sauce.
Side Dish Ingredients
- ⅓ cup sour cream
- 3 Tbsp mayonnaise
- 1 Tbsp sugar
- ¼ tsp salt
- ¼ tsp black pepper
- 1 (16-oz) pkg tricolor coleslaw
- 1 red bell pepper, chopped
Side Dish Instructions
- Whisk together sour cream, mayonnaise, sugar, salt, and black pepper in a large bowl.
- Stir in coleslaw and bell pepper. Let stand 15 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
100
|
470
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 24 | 1 | 25 |
| Carb (g) | 11 | 8 | 19 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 385 | 163 | 548 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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