Caribbean Pork Tenderloin Brochettes

Garnished with Red Onion & Bell Pepper and Served with Coconut Rice

  • 30 min
BBQ
Spicy
Pork
Family Friendly
High Protein
Low Fat
Take an evening vacation with these Caribbean-spiced pork tenderloin brochettes layered with red bell peppers and red onions served atop a bed of coconut rice and lime.
Caribbean Spiced Grilled Pork Tenderloin Brochettes

Ingredients

2 tsp
7 Spices
1 tbsp
Butter (not included)
165 ml
Coconut Milk
8 g
Ginger
3/4 cup(s)
Jasmine Rice
1
Lime(s)
1
Pork Tenderloin(s)
1
Red Bell Pepper(s)
1
Red Onion(s)
4 g
Thyme
1/2 cup(s)
Water for Rice (not included)
4
Wooden Skewer(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
616 kcal
Total fat
15 g
Saturated Fat
6 g
Sodium
143 mg
Total Carbohydrate
78 g
Fiber
5 g
Sugar
8 g
Proteins
44 g

Instructions

Prepare spice mix
1

Prepare caribbean seasoning mix

Preheat a BBQ or grill pan to medium-high heat

Zest the lime then cut into wedges.

Finely chop the thyme. Mix the thyme in a large bowl with the 7 spice mix, and add salt and pepper.

Cut the pork and vegetables
2

Prepare ingredients

Cut the pork tenderloin into 1" cubes. Cut the bell pepper and red onion into 1" pieces.

Prepare the skewers
3

Prepare skewers

Toss the pork pieces in the spices, ensuring that they are well coated. Thread the pork, bell pepper and onion onto the skewers, alternating meat and vegetables.

Cook the skewers
4

Grill the skewers

Oil the BBQ or pan and grill the skewers, turning occasionally, until the pork is browned on the outside but slightly pink on the inside, about 8-10 minutes. Remove from heat and let sit a few minutes.

Cook the rice
5

Meanwhile, make coconut rice

Mince the ginger. Melt butter in a pan over medium heat. Add the ginger and cook, stirring, for 1 minute. Add coconut milk, water for rice, rice, and some salt and pepper. Bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes or until all liquid is absorbed

Serve and garnish with lime
6

Serve

Add the lime zest to the rice. Serve the skewers on the rice and accompany with lime wedges.