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Pork Plum Kabob
Light and healthy (211 calories & 8 g fat per serving) kabob alternative with a Latin flare.

Category Entrée
Chef Cooking Light
Contributor Jeremiah
Last Update 6/21/2016 5:13:36 PM
Prep Time 45 min
Cook Time 30 min
Serves 8

arrow_right Dried chiles negro, 2 large
 arrow_right Dried ancho chiles, 2 large
 arrow_right Tomatillos, 6 med.
 arrow_right Garlic cloves, 3 large
 arrow_right Onion, 1/2 med.
 arrow_right Almonds, 1/4 cup slivered & peeled
 arrow_right Black plums, ripe but firm, 6 med
 arrow_right Sugar, 2 Tbls
 arrow_right Pork tenderloin, 1 lb
 arrow_right Garlic powder, 1/2 tsp
 arrow_right Salt
 arrow_right Pepper

Cooking Instructions

 Peel tomatillos
 Pit & dice 3 plums
 Slice the other 3 plums into 18 wedges (6 wedges per plum)
 Cut pork tenderloin into large pieces
 Toast chiles in skillet or on griddle (be careful not to burn them or they will get bitter)
 Transfer to medium bowl
 Cover with hot water and soak for 30 minutes
 Char tomatillos, garlic and onion in skillet
 Place drained chiles, tomatillos, almonds, diced plums and 1 cup water in blender and puree until smooth
 Transfer to large skillet
 Add sugar and 1 tsp salt
 Simmer 20 minutes, covered
 Sprinkle pork chunks with garlic powder, salt & pepper
 Heat oil in medium skillet over medium-high heat
 Brown meat on all sides, about 1 minute per side
 Remove & set aside
 Thread skewers with pork and plum wedges
 Simmer skewers in chile sauce 5-10 minutes.
 Remove pieces from skewer
 Serve over white or Mexican rice
 Serve with extra sauce for dipping

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