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Grilled Barbecue Pork Bites

Prep 35 min
Total 50 min
Servings 8

Try this bite-sized, grill-friendly barbecue pork appetizer plus creamy dipping sauce, sure to be gone in a flash. It’ll work indoors on the broiler, too. MORE+ LESS-

By Betty Crocker Kitchens

October 13, 2009

Ingredients

pork tenderloin (3/4 to 1 lb)

tablespoon chili powder

teaspoon ground cumin

teaspoon packed brown sugar

1/4

teaspoon garlic powder

1/8

teaspoon ground red pepper (cayenne)

1/2

cup mayonnaise or salad dressing

1/2

teaspoon ground mustard

medium green onion, finely chopped (1 tablespoon)

Steps

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1

Cut pork into 32 (1-inch) pieces; place in medium bowl. In small bowl, mix chili powder, cumin, brown sugar, garlic powder and red pepper. Reserve 2 teaspoons spice mixture; sprinkle remaining mixture over pork pieces; stir to coat completely. Let stand 15 minutes.
2

In small bowl, mix mayonnaise, mustard, reserved 2 teaspoons spice mixture and the onion; set aside.
3

Heat gas or charcoal grill. Spray grill basket (grill “wok’) with cooking spray. Spoon pork into basket.
4

Place basket on grill. Cover grill; cook over medium heat 10 to 12 minutes, shaking basket or stirring pork once or twice, until pork is no longer pink in center. Serve with toothpicks and mayonnaise mixture for dipping.

Expert Tips

This amount of pork fits nicely in most grill baskets, but you could also thread the pieces on skewers to cook them.
If you opt for bamboo skewers, soak them in water for 30 minutes before using to prevent burning. Turn the skewers once during cooking.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 19%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 105mg; 4%
Potassium: 180mg; 5%
Total Carbohydrate: 2g; 1%
Dietary Fiber 0g 0% Sugars 1g
Protein: 10g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;