Make these Citrus Soy Pork Tenderloin Kabobs using the leanest cut of pork marinated in a citrus soy marinade made with Mazola® Corn Oil.
1lbpork tenderloincut into 36 pieces
1white onioncut into 24 pieces
1red peppercut into 24 pieces
1green peppercut into 24 pieces
1navel orangecut into 24 pieces with rind
1/4clow sodium soy sauce
1tbsporange zest1/2 the peel of an orange
1tbsplemon zestpeel of 1 lemon
1tspdried Italian seasoning
1tspkosher saltseason to taste
12wooden skewerstreated according to package directions
Place the cut pork into a large dish or bowl.
Grind together the orange zest, lemon zest, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper using a grinder or food processor and sprinkle it over the pork pieces evenly. Massage it into the meat to coat well then set it aside.
Whisk the corn oil, orange juice, soy sauce, and honey together in a medium measuring cup. Pour the mixture over the seasoned meat. Be sure the marinade get between all of the meat by mixing it around gently. Cover the dish and store in the fridge for 2 hours.
Remove a tenderloin piece from the marinade to begin assembling the kabobs. Starting one piece of meat, followed by one pieces of onion and peppers, finishing with one piece of orange. Repeat for the length of the skewer. It should be at least 3 pieces of pork per kabob.
To grill, brush each kabob with a little corn oil if using; place kabobs on a preheated grilling surface of you choice. Grill on all sides until thermometer reads 145 degrees about 11-14 minutes.
Don’t have a grill?
Set the oven to broil. Place the kabobs on a grated broiler pan. Cook the kabobs with the oven door crack about 1-2” to maintain constant heat. Rotate kabobs halfway through cooking; about 6-7 minutes per side. Thermometer should read 145 degrees when done.