"For a quick and easy barbecue-style dinner, I prepared these flavorful pork kabobs under the broiler instead of on the grill. They cook in just minutes but still deliver that deliciously charred taste. A simple sauce made from honey, mustard, and soy sauce adds a perfect balance of sweet and tangy flavors. It's used both to glaze the pork and as a dipping sauce on the side."
"Preheat broiler. Line a sheet pan with foil and spray with olive oil spray. Combine mustard, honey and soy sauce in a bowl. Divide the mixture, pouring half into 2 small bowls or ramekins to be used as a dipping sauce. Coat pork kabobs with the remaining sauce by dipping the cubes into mixture. Wash, seed and cut red pepper into 2-inch pieces. Thread pork on skewers alternating with red pepper. Place skewers on the sheet pan and place in the boiler about 6 inches from the heat."
Pork tenderloin is cut into 1-inch cubes and coated with a glaze made from honey, Dijon mustard, and reduced-salt soy sauce. Half of the glaze is reserved and served as a dipping sauce. Red bell pepper is washed, seeded, and cut into 2-inch pieces, then alternated with pork cubes on skewers. The kabobs are placed on a foil-lined, olive-oil-sprayed sheet pan and broiled about 6 inches from the heat for a charred finish. Corn on the cob is husked, wrapped in plastic, microwaved on high for 5 minutes, unwrapped, and buttered for a no-fuss side.
Read at Boston Herald
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