1. In large bowl, whisk garlic, pomegranate juice, rosemary, zest and ½ teaspoon salt; add pork, toss gently and let stand 30 minutes. Soak 4 (9¾-inch) wooden skewers in water 20 minutes.
2. Preheat oven to 450°. Spray rimmed baking pan with cooking spray. Thread pork onto skewers; place on prepared pan. Bake skewers 10 minutes or until internal temperature reaches 140°.
3. Preheat broiler to high. Broil skewers 2 minutes or until golden brown and internal temperature reaches 145°, turning once.
4. Prepare green beans and quinoa & brown rice as labels direct; serve with pork skewers.
Chef Tip: Customize this recipe by replacing pork with chicken, shrimp or even steak.
- 17 g Fat
- 6 g Saturated Fat
- 85 mg Cholesterol
- 560 mg Sodium
- 29 g Carbohydrates
- 4 g Fiber
- 6 g Sugars
- 0 g Added Sugar
- 35 g Protein
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Nutritional Information
- 17 g Fat
- 6 g Saturated Fat
- 85 mg Cholesterol
- 560 mg Sodium
- 29 g Carbohydrates
- 4 g Fiber
- 6 g Sugars
- 0 g Added Sugar
- 35 g Protein
Directions
1. In large bowl, whisk garlic, pomegranate juice, rosemary, zest and ½ teaspoon salt; add pork, toss gently and let stand 30 minutes. Soak 4 (9¾-inch) wooden skewers in water 20 minutes.
2. Preheat oven to 450°. Spray rimmed baking pan with cooking spray. Thread pork onto skewers; place on prepared pan. Bake skewers 10 minutes or until internal temperature reaches 140°.
3. Preheat broiler to high. Broil skewers 2 minutes or until golden brown and internal temperature reaches 145°, turning once.
4. Prepare green beans and quinoa & brown rice as labels direct; serve with pork skewers.
Chef Tip: Customize this recipe by replacing pork with chicken, shrimp or even steak.