The bay leaves are used just for flavour and are not to be eaten. If you don't have hot paprika, use 3/4 tsp (4 mL) paprika and 1/4 tsp (1 mL) cayenne pepper.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2010
Ingredients
Red Onion Salsa:
Method
In bowl, toss together pork, garlic, coriander, oil, cumin, paprika and salt; let stand for 10 minutes.Red Onion Salsa: Meanwhile, cut tomato into quarters; seed, core and slice. In bowl, toss together tomato, onion, vinegar, salt and sugar. Stir in mint.
Alternately thread pork and bay leaves onto soaked wooden or metal skewers, using more bay leaves if necessary. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced, about 10 minutes.
Serve with Red Onion Salsa and Cracked Wheat Salad.
Nutritional facts Per serving: about
- Sodium 501 mg
- Protein 31 g
- Calories 397.0
- Total fat 17 g
- Potassium 672 mg
- Cholesterol 61 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
%RDI
- Iron 31.0
- Folate 27.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 33.0
