1. In blender or food processor with knife blade attached, purée all ingredients except pork. Reserve 1½ cups sauce.
2. Place pork in large zip-top plastic bag; pour remaining sauce into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate 30 minutes to marinate.
3. Heat large nonstick skillet over medium-high heat. Remove pork from marinade; discard marinade. In 2 batches, cook pork 4 to 5 minutes or until outside is browned and internal temperature reaches 145°, stirring frequently.
4. Place pork on skewers and serve with reserved sauce.
- 17 g Fat
- 3 g Saturated fat
- 55 mg Cholesterol
- 444 mg Sodium
- 18 g Carbohydrates
- 1 g Fiber
- 18 g Protein
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Nutritional Information
- 17 g Fat
- 3 g Saturated fat
- 55 mg Cholesterol
- 444 mg Sodium
- 18 g Carbohydrates
- 1 g Fiber
- 18 g Protein
Directions
1. In blender or food processor with knife blade attached, purée all ingredients except pork. Reserve 1½ cups sauce.
2. Place pork in large zip-top plastic bag; pour remaining sauce into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate 30 minutes to marinate.
3. Heat large nonstick skillet over medium-high heat. Remove pork from marinade; discard marinade. In 2 batches, cook pork 4 to 5 minutes or until outside is browned and internal temperature reaches 145°, stirring frequently.
4. Place pork on skewers and serve with reserved sauce.