
Skewered Pork and Peppers

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During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing their talent and new recipes to the big cities across the land.
ingredients
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serves: 4-6
1 1/4 pounds boneless pork sirloin (cut into 3/4-inch cubes)
2 large red bell peppers (cut into 3/4-inch squares)
PASTE:
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 282
- Total Fat: 16 g
- Saturated Fat: 4.1 g
- Trans Fat: 0 g
- Cholesterol: 90.8 mg
- Sodium: 399.4 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.7 g
- Sugars: 1.8 g
- Protein: 29.9 g
preparation

comments
Mommy_loves_to_cook
August 15, 2011