Ingredients
- 1½ pounds boneless pork loin roast, cubed into bite-size pieces
- ½ cup Honey Teriyaki Sauce
- ¼ cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1½ tablespoons Garlic Garlic™ Seasoning
- Metal or wooden skewers, soaked in water 30 minutes
Directions
- Season pork with salt and pepper as desired. Place in a gallon freezer bag. In small bowl, whisk together next 5 ingredients; salt and pepper as desired. Pour over pork. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
- Prepare grill to medium heat. Remove pork from marinade and thread on skewers. Transfer marinade to a small saucepan. Bring to a boil over medium-high heat. Boil 5 minutes. Reserve 1 tablespoon for remix recipe, if desired.
- Place pork skewers on grill. Grill, turning occasionally, until internal temperature reaches 155°F on an instant-read food thermometer, about 8-10 minutes, basting with marinade last 5 minutes.
- Makes 6 servings.
- Serve with Garlic Grilled Zucchini.
- Wine Pairing: Sauvignon Blanc
- Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Nutrition
Per serving: Calories: 291, Total Fat: 11.5g, Sat. Fat: 2.5g, Cholest: 64mg, Sodium: 762mg, Carbs: 23g, Fiber: 0g, Sugar: 17g, Protein: 27g.