Recipes
Mott’s Fruitsations Apple Marinated Pork Kabobs with Thai Peanut Dipping Sauce
DATE: Thursday, April 29th, 2010
Ingredients
Pork Kabobs
- 1 large pork tenderloin, trimmed (1-1/2 lb or 675g)
- 1 x 111 g Mott’s Fruitsations Unsweetened Apple fruit snack (approx. 1/3 cup or 75 mL)
- 1 clove garlic, minced
- 1 tbsp (15 mL) vegetable oil
- 2 tbsp (30 mL) light soy sauce
- 1 tsp (5 mL) dry mustard powder (or substitute 1 tbsp (15 mL) Dijon mustard)
- 1 tsp (5 mL) lemon juice
- 6 bamboo (soaked in water) or stainless steel skewers
Thai Peanut Dipping Sauce
- 1 x 111 g Mott’s Fruitsations Unsweetened Apple fruit snack (approx. 1/3 cup or 75 mL)
- 2 tbsp (30 mL) smooth peanut butter
- ½ tsp (2 mL) each: curry powder and lemon juice
Preparation
Pork Kabobs
- Cut pork tenderloin into even ½-inch x ½-inch cubes, set aside.
- In a medium bowl, combine Mott’s Fruitsations, garlic, vegetable oil, soy sauce,mustard and lemon juice; add pork tenderloin and marinate for 30 minutes to 8 hours in the refrigerator.
- Place oven rack to lower level and preheat oven to 375°F (190°C).
- Thread cubes onto skewers, shaking off excess marinade and place onto a foil-lined baking sheet.
- Bake for 8-10 minutes each side or until kabobs reach an internal temperature of 165°F (74°C).
- Serve immediately with Mott’s Fruitsations Thai Peanut Dipping Sauce, Jasmine rice and Asian coleslaw.
Thai Peanut Dipping Sauce
- Place all ingredients in a small saucepan, heat over medium heat and whisk constantly just until ingredients are combined, transfer to serving dish.
- Alternatively, place apple sauce and peanut butter in a small microwave-proof dish, heat on high for 30 seconds or until peanut butter is softened.
- Whisk in curry powder, lemon juice and garlic chili sauce (optional) and cilantro (optional), transfer to serving dish and enjoy.
Serve with Mott’s Fruitsations Apple Marinated Pork Kabobs as a dip or spread.
Dilute with chicken broth to make a delicious salad dressing.
