Here’s the situation: you want a classic pork kebab and you can’t grill right now; it might be raining, the grill might be non-cooperative, or maybe you just can’t motivate yourself to get the grill fired up. What do you do? Enter Skewerless Pork Kabobs! The pork is still golden-brown, crisp, and juicy, and the green peppers, zucchini, and tomatoes add garden heartiness and brightness to make the meat flavors even bolder. Cooked in tangy, herbaceous Italian dressing, with Skewerless Pork Kabobs you don’t even need to worry about marinating time; they can be on the table in 30 minutes or less and without breaking a sweat. Sometimes the simple solution really is the best… or better!
Ingredients
- 3/4 cup fat-free Italian salad dressing, divided
- 1 (1-pound) pork tenderloin, cut into 3/4-inch cubes
- 2 large green peppers, cut into 3/4-inch pieces
- 2 small zucchini, cut into 1/2-inch slices
- 1 large sweet onion, cut into wedges
- 1/2 pound medium fresh mushrooms, halved
- 1 cup cherry tomatoes
- 1/4 teaspoon pepper
- 1/8 teaspoon seasoned salt
Directions
Step 1 –In a large cast-iron skillet or another heavy skillet over medium-high heat, heat 1/4 cup of the salad dressing.
Step 2 –Add the pork and cook until no longer pink, reaching 145 degrees F internally, about 5-7 minutes per side.
Step 3 –Transfer the pork from the skillet.
Step 4 –In the same skillet, cook the green pepper, zucchini, sweet onion, mushrooms, tomatoes, pepper, and seasoned salt in the remaining Italian salad dressing until the vegetables are tender, about 5 minutes.
Step 5 –Return the pork to the skillet and heat through.
Step 6 –Serve hot.
