Thai-Style Pork Kabobs

Hey! I’m baaaaaaaaaack! Rested and ready to hit the last 5 weeks of school!

I gained weight the last couple of weeks. I would think lugging around Frankenboot, I would have lost, but nope. I’m not going to sweat it! It goes up and down and bottom line is I’m down a pant size and I’m thinking it’s time to bite the bullet and go down a top size next time I buy clothes. Which shouldn’t be necessary any time soon. I’m having a time hanging up clothes and finding a place for my shoes!

I’m putting these on the menu in the next week.

1/2 cup reduced sodium soy sauce

2 TBL fresh lime juice

2 TBL water

2 tsp hot chili oil*

2 cloves garlic minced

1 tsp minced fresh ginger

12 ounces well trimmed pork tenderloin

1 red or yellow bell pepper, cut into 1/2 inch chunks

1 sweet of red onion, cut into 1/2 chunks

2 cups hot cooked rice

if hot chili oil is not available, combine 2 tsp veggie oil and 1/2 tsp red pepper flakes in small micro safe cup. Microwave on HIGH 1 minute and let stand 5 minutes to infuse flavor. 

  1. Combine soy sauce, lime juice, water, chili oil, farlic and ginger in medium bowl, reserve 1/3 cup mixture for dipping. Set aside
  2. Cut pork tenderloin lengthwise in half. cut cross wise into 4 inch slices. Cut slices in 1/2 strips. Add to bowl with soy sauce mixture, toss to coat. Cover and frig at least 30 minutes or up to 2 hours.
  3. To prevent sticking, spray grid or grill with nonstick cooking spray. Prepare coals for grilling
  4. Remove pork from marinade, discard marinade. Alternatively weave pork strips, and thread bell pepper and onion chunks onto eight 8 to 10 inch metal skewers
  5. Grill, covered over medium hot coals 6 to 8 minutes or until pork is no longer pink in the center, turning halfway through grilling time. Serve with rice and reserved dipping sauce.

Makes 4 servings.

Now for the interesting stuff. This came from one of my diabetic cookbooks. I don’t know the points for Weight Watchers, but again, WW tends to love diabetic recipes. The rice will drive the carbs and starch up, so… (Personally for me, I’d serve with stir fry veggies.)


248 Calories per serving.

16% calories from Fat

Total Fat – 4g

Saturated Fat – 1G

Protein 22 G

Carbs 30G

Cholesterol 49 G

Sodium 271 mg

Fiber 2G

Sugar 1G

Dietary Exchanges – 1 1/2 starch/Bread, 2 learn meats, 1 vegetable.


He looks like he needs a meal. Or a cheeseburger!


13 thoughts on “Thai-Style Pork Kabobs

  1. This recipe sounds nice, from looking on the app apart from the rice, if you use brown rice it works out as zero, but white rice a small portion is 3 smart points so that would be 6 if you have small cups. 2 tsp oil is 2 smart points so that is a very low pointed meal, So that is a good one for the list, it would work well with chicken too as this would absorb the marinade nicely.


  2. I’m always looking for good pork tenderloin recipes. It’s usually inexpensive, but my older son doesn’t really like it. I’m always hoping to find a recipe he’ll like. This one sounds good!


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