dinner recipe · #04439
Hot Paprika Orange Pork Skewers
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 69 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep20 min
Cook16 min
Inactive33 min
Total69 min
Ingredients
- 1½ lbPork Tenderloin
- 12 ozPineapple
- 1 tbspOlive Oil
- 2 tbspHot Sauce
- 1 tspPaprika
- ¼ cupOrange Juice
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Pork Tenderloin and Pineapple into even bite-size pieces. Stir the Hot Sauce, Paprika, Orange Juice, Olive Oil, and Table Salt together in a nonreactive container.
- Add the Pork Tenderloin, turn to coat, cover, and marinate in the refrigerator for 30 minutes. Thread the Pork Tenderloin and Pineapple onto skewers, discarding the used marinade.
- Keep the raw Pork Tenderloin and raw juices away from ready-to-eat foods, utensils, and surfaces. Grill or broil the skewers, turning regularly, until the Pork Tenderloin reaches at least 145°F (62.8°C) on a food thermometer. Move the skewers to a clean platter and rest them for 3 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 25 g
- Carbohydrates
- 10.5 g
- Fat
- 6.9 g
- Fiber
- 0.8 g
- Sodium
- 476.1 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.