Dunk pork tenderloin and radish skewers in hummus for a delicious gluten-free lunch recipe.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For marinade: In a resealable plastic bag combine lemon juice, honey, vegetable oil, grated fresh ginger, garlic, and salt. Add pork tenderloin, cut into 1-inch pieces, and radishes; seal bag. Marinate in the refrigerator 4 to 6 hours.

  • Remove pork and radishes; discard marinade. Thread pork and radishes onto metal skewers. Grill on rack of a covered grill directly over medium heat 8 to 10 minutes or until meat is still slightly pink in center (165ºF), turning once.

  • Serve with hummus topped with green onions and fresh ginger.


If using wooden skewers, soak in water 30 minutes.

Nutrition Facts

297 calories; 12 g total fat; 2 g saturated fat; 6 g polyunsaturated fat; 4 g monounsaturated fat; 70 mg cholesterol; 445 mg sodium. 635 mg potassium; 24 g carbohydrates; 3 g fiber; 15 g sugar; 25 g protein; 0 g trans fatty acid; 24 IU vitamin a; 22 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 2 mg iron;