Photo: Sam Loyd
Pork Tenderloin, Bread and Bacon Kabobs with Sage
9 ingredients
Serves 4.
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These skewers have it all: bacon, which bastes the tender, lean pork; bread cubes, which turn into crisp, brown croutons; and sage leaves, which season the bread and meat as they cook on the grill. Serve the kabobs on their own or over a simply dressed green salad—romaine or iceberg is sturdy enough to stand up to the heat of the skewers—and accompany with a nutty amber ale.
Estimated Nutrition (whole recipe, rough)
879
Calories
44g
Protein
32g
Fat
101g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork tenderloin, about 1 lb., silverskin removed, pork trimmed of excess fat
- 20 cubes coarse country bread, each about 3/4 inch
- 3 bacon slices, cut into 16 squares, each about 3/4 inch
- 3 Tbs. olive oil, plus more for grill
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. smoked paprika
- 20 large fresh sage leaves
- Lemon wedges for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes