Directions:
- Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain.
- Cut pork into 12 equal pieces and pepper into eight chunks. Onto four metal or wood skewers, thread meat and vegetables alternately; set aside.
- In a small saucepan, combine the butter, syrup and orange peel; cook and stir over low heat until butter is melted.
- Grill kabobs, uncovered, over medium heat for 5 minutes; turn and baste with butter mixture. Cook for 12-14 minutes longer or until the meat juices run clear, turning and basting frequently. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 542.41 Kcal (2271 kJ) | ||
| Calories from fat | 123.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.76g | 21% | |
|---|---|---|---|
| Cholesterol | 104.2mg | 35% | |
| Sodium | 242.54mg | 10% | |
| Potassium | 1754.49mg | 37% | |
| Total Carbs | 73.79g | 25% | |
| Sugars | 28.64g | 115% | |
| Dietary Fiber | 10.54g | 42% | |
| Protein | 31.41g | 63% | |
| Vitamin C | 62.4mg | 104% | |
| Vitamin A | 3.2mg | 107% | |
| Iron | 4.2mg | 23% | |
| Calcium | 127.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.31 Kcal (420 kJ) | ||
| Calories from fat | 22.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 21% | |
|---|---|---|---|
| Cholesterol | 19.27mg | 35% | |
| Sodium | 44.85mg | 10% | |
| Potassium | 324.45mg | 37% | |
| Total Carbs | 13.65g | 25% | |
| Sugars | 5.3g | 115% | |
| Dietary Fiber | 1.95g | 42% | |
| Protein | 5.81g | 63% | |
| Vitamin C | 11.5mg | 104% | |
| Vitamin A | 0.6mg | 107% | |
| Iron | 0.8mg | 23% | |
| Calcium | 23.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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