Mediterranean Grain Bowl with Pork Skewers

Mediterranean Grain  Bowl with Pork  Skewers
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Powerful +Pairings.
Summary
The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    45 min
  • Cook time
    1 hr 15 min
  • Servings
    6 Servings
  • Serving size
    1 pork skewer, 2/3 cup sorghum mixture
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 pork skewer, 2/3 cup sorghum mixture
  • Amount per serving Calories 410

  • Total Fat 21g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 570mg
  • Total Carbohydrate 35g
    • Dietary Fiber 7g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 670mg
  • Phosphorus 340mg

Choices/Exchanges: 1 1/2 Starch, 1/2 Carbohydrate, 1 Nonstarchy vegetable, 2 Lean protein, 3 Fat

Ingredients

Ingredients

  • lean boneless pork sirloin roast (trimmed of fat)
    12 oz
  • olive oil (divided)
    4 tbsp
  • garlic (minced)
    2 tsp
  • lemon zest
    1 tsp
  • ground cumin
    1 tsp
  • sweet onion (chopped)
    1 whole
  • no-salt-added chicken stock
    3 cup
  • sorghum (whole-grain, rinsed and drained)
    3/4 cup
  • chickpeas (garbanzo beans) (rinsed, drained and dried with paper towels)
    1 cup
  • cherry tomatoes (halved)
    1 1/2 cup
  • arugula
    1 cup
  • cucumber(s) (chopped)
    1 cup
  • feta cheese (crumbled)
    2/3 cup
  • Kalamata olives
    1/2 cup
  • hummus
    1
Directions

Directions

  1. Cut pork loin into 1-inch cubes. Place in a resealable plastic bag set in a shallow dish. In a small bowl combine 3 tablespoons olive oil, garlic, lemon zest, cumin and ½ teaspoon black pepper. Pour half of the olive oil mixture over meat (reserve remaining half). Seal bag; turn to coat meat. Marinate in the refrigerator for 2 hours, turning bag occasionally.

  2. Meanwhile, in a medium saucepan heat 1 tablespoon oil over medium-high heat. Add onion and cook and stir 6 to 8 minutes or until tender. Add stock and bring to a boil. Add sorghum. Reduce heat and simmer, covered, 45 to 60 minutes or until the sorghum is tender, stirring occasionally.

  3. Preheat oven to 400°F. Arrange chickpeas on a foil-lined 15x10x1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast in preheated oven 20 to 30 minutes or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and set oven temperature to 500°F.

  4. Drain meat, discarding marinade. Divide meat amongst 6 wooden or metal skewers. Arrange skewers on a wire rack on top of a baking sheet and bake for 10 minutes or until meat is slightly pink in the center, turning once halfway through.

  5. To serve, divide cooked sorghum between 6 shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.

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