Directions:
- In a small bowl, combine the first nine ingredients. Divide marinade between two large resealable plastic bags. Add pork to one bag and vegetables to the other; seal bags and turn to coat. Refrigerate for 2 hours.
- Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread pork, squash, green pepper and onion. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5-8 minutes on each side or until pork juices run clear. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.68 Kcal (1359 kJ) | ||
| Calories from fat | 92.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 16% | |
|---|---|---|---|
| Cholesterol | 74.65mg | 25% | |
| Sodium | 736.03mg | 31% | |
| Potassium | 667.64mg | 14% | |
| Total Carbs | 32.14g | 11% | |
| Sugars | 22.33g | 89% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 25.91g | 52% | |
| Vitamin C | 33.9mg | 56% | |
| Iron | 1.5mg | 8% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.49 Kcal (463 kJ) | ||
| Calories from fat | 31.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 16% | |
|---|---|---|---|
| Cholesterol | 25.4mg | 25% | |
| Sodium | 250.47mg | 31% | |
| Potassium | 227.2mg | 14% | |
| Total Carbs | 10.94g | 11% | |
| Sugars | 7.6g | 89% | |
| Dietary Fiber | 0.82g | 10% | |
| Protein | 8.82g | 52% | |
| Vitamin C | 11.5mg | 56% | |
| Iron | 0.5mg | 8% | |
| Calcium | 13.2mg | 4% | |
* 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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