INGREDIENTS
2 pound pork loin
2 medium onions
2 medium bell peppers
1/3rd head purple cabbage
˝ cup fruit flavored sugar free pancake syrup
1 tablespoon balsamic vinegar
1 tablespoon cajun seasoning
2 or 3 packets stevia or 3 drops of ZERO
˝ cup soy sauce
ranch dressing
bamboo skewers
Mix your marinade using the following ingredients; ˝ cup of fruit flavored pancake syrup ( I prefer blackberry or blueberry), ˝ cup of soy sauce, one tablespoon of Cajun seasoning and one tablespoon of balsamic vinegar. After you mix the marinade adjust it for heat or sweet to your personal taste by adding additional Sweetener and additional Cajun seasoning. If you want a little more sour add additional vinegar one teaspoon at a time.
Cut your pork loin into chops one inch thick, cut your chops into strips one inch wide. You should now be looking at strips approximately one inch by one inch by 4 inches long. Place your strips in your marinade making sure to cover all surfaces and let stand covered in the fridge for one to two hours.
Approximate the number of bamboo skewers you will need and soak the in water for an equal amount of time.
Cut an onion and a bell pepper into segments like an orange and set aside. Prepare a serving platter by simply shredding some purple cabbage and covering the bottom of the dish.
Once you’ve reached your marinade time skewer your meat and vegetables retaining any leftover marinade for basting.
Heat up your grill and cook your kabobs to desired doneness basting once halfway through the cooking process. Your raw meat soaked in your marinade so the marinade itself needs to cook a bit. I prefer my pork medium rare; cooking it well will dry it out. Present your kabobs on your shredded cabbage with Ranch
dressing on the side. Use your Ranch dressing to mix into your cabbage and as a dip for your onions and peppers.
If you don't have a grill place skewers on a cookie sheet and broil under high heat on the top rack of your oven 2-3 minutes per side or until cooked through.
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