Grecian Pork Kebabs

1. Marinate pork in 1/2 of the vinaigrette for at least 1 hour. Longer is you want a stronger flavor.

2. Marinate the veggies in the other 1/2 of the vinaigrette.

3. Drain pork in a colander add salt and pepper to taste.

4. Thread on to a skewer alternating pork and veggies.

5. Grill or broil until no longer pink approx 7 to 10 minutes depending on sice of chunks.

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Nutrient	Quantity
Total fats	25.4707 g
Protein	177.8531 g
Carbohydrates	24.1012 g
Energy	1070.9019 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1659 g
Water	1021.0604 g
Aspartic acid	14.4559 g
Calcium, Ca	296.5001 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0952 g
Lutein + zeaxanthin	1020.58 g
Fiber, total dietary	6.936 g
Carotene, beta	620.94 g
Niacin	48.3761 mg
Hydroxyproline	0.3604 g
Vitamin A, RAE	104.64 g
Fatty acids, total trans-polyenoic	0.0884 g
Arginine	9.5381 g
Riboflavin	2.6597 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1088 g
Fatty acids, total saturated 20:1	0.1428 g
Glutamic acid	23.2748 g
Sodium, Na	482.5408 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5355 g
Total lipid (fat)	25.4707 g
Manganese, Mn	0.6007 mg
Fructose	4.7566 g
Proline	5.7627 g
Fatty acids, total saturated 16:0	5.2694 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.1484 g
Sucrose	1.4168 g
Choline, total	675.5612 mg
Fatty acids, total polyunsaturated 18:1 t	0.1564 g
Sugars, total	11.816 g
Serine	6.2564 g
Fatty acids, total saturated 10:0	0.0068 g
Fatty acids, total saturated 18:0	2.8349 g
Fatty acids, total saturated 20:4 undifferentiated	0.4556 g
Vitamin B-6	6.2055 mg
Selenium, Se	235.1505 g
Ash	10.5744 g
Vitamin D	68.0002 IU
Fatty acids, total saturated 18:1 undifferentiated	8.7234 g
Pantothenic acid	6.1219 mg
Phenylalanine	6.2041 g
Copper, Cu	1.2698 mg
Betaine	20.808 mg
Thiamin	7.1021 mg
Retinol	51 g
Methionine	3.8923 g
Iron, Fe	10.2202 mg
Carbohydrate, by difference	24.1012 g
Phosphorus, P	2049.9037 mg
Folate, total	76.2 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0884 g
Tocopherol, gamma	0.204 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Alanine	8.372 g
Cholesterol	527.001 mg
Valine	7.4676 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0068 g
Fatty acids, total saturated 18:2 undifferentiated	3.4681 g
Glycine	6.4409 g
Carotene, alpha	62.58 g
Glucose (dextrose)	5.6238 g
Fatty acids, total saturated 14:0	0.273 g
Zinc, Zn	14.9904 mg
Isoleucine	6.9957 g
Fatty acids, total saturated 12:0	0.0068 g
Fatty acids, total polyunsaturated	4.3141 g
Leucine	12.096 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	1288.4 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	76.2 g
Tryptophan	1.5268 g
Vitamin C, total ascorbic acid	247.732 mg
Phytosterols	43.32 mg
Fatty acids, total polyunsaturated 18:1 c	8.4116 g
Fatty acids, total saturated 20:0	0.0204 g
Tyrosine	5.396 g
Vitamin B-12	5.236 g
Vitamin K (phylloquinone)	22.662 g
Fatty acids, total saturated	8.4657 g
Histidine	6.1108 g
Fatty acids, total monounsaturated	9.4017 g
Threonine	6.434 g
Folate, food	76.2 g
Fatty acids, total polyunsaturated 17:0	0.0544 g
Vitamin D (D2 + D3)	2.04 g
Cryptoxanthin, beta	20.86 g
Vitamin D3 (cholecalciferol)	2.04 g
Vitamin E (alpha-tocopherol)	3.4706 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Fatty acids, total trans	0.2448 g
Fatty acids, total trans-monoenoic	0.1564 g
Magnesium, Mg	258.4004 mg
Lysine	13.1811 g
Potassium, K	3745.5061 mg
Cystine	1.6586 g
Fluoride, F	7.17 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	44	10.274	0.11
green pepper	2	59.6	13.8272	0.5066
pork tenderloin	1.5	816.0019	0	24.0041
greek vinaigrette	6 ounces	151.3	0	0.85