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Delicious low sodium pork tenderloin skewers with grilled veggies and blueberry salsa

Low Sodium Coffee-Crusted Pork and Veggie Skewers with Blueberry Salsa

JasonN
This amazing low sodium meal features coffee and herb crusted pork tenderloin and veggie skewers with a blueberry salsa. It's savory, it's slightly sweet, it's loaded with fresh vibrant flavors!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 738 kcal

Ingredients
  

Blueberry Salsa Ingredients:

  • 1 large lemon halved
  • 1 ½ tablespoons olive oil divided
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups roughly chopped fresh blueberries
  • 1/3 cup diced red onion
  • 1 tablespoon diced jalapeno
  • 2 teaspoons lime juice

Coffee-Crusted Pork Ingredients:

  • 1 1.5 lb. pork tenderloin, cubed into 1 ½ inch pieces
  • 2 tablespoons dark brown sugar
  • 1 ½ tablespoons ground coffee
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon hot smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Vegetable Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 2 large red yellow, or orange bell peppers, cut into strips
  • 1 large red onion cut into 8 pieces

Instructions
 

Blueberry Salsa Instructions:

  • Preheat grill to 425°(F).
  • Brush lemon halves with 1 teaspoon olive oil, and season with pepper. Grill for 3-5 minutes, or until lightly charred and softened. Cool, and juice the lemon halves into a medium bowl.
  • Add the remaining ingredients into the bowl, and stir well. Let sit at room temperature while assembling the skewers.

Coffee-Crusted Pork Instructions:

  • Whisk together the brown sugar, coffee, paprika, chili powder, hot smoked paprika, cumin, onion powder, garlic powder, and salt together.
  • Rub the mixture all over the cubed meat. Reserve.

Vegetable Instructions:

  • Whisk together the olive oil, lemon juice, chili powder, paprika, and cumin together in a large bowl.
  • Place the vegetables in the bowl, and stir well to coat.

Grilling and Assembly Instructions:

  • Place the pork on metal skewers.
  • Alternate between the bell peppers and onion, on separate metal skewers.
  • Place the pork skewers on the preheated grill, and cook for 15 minutes, turning once halfway through. Use a meat thermometer to make sure the pork is between 145°(F), and 165°(F), depending on your personal preference.
  • Grill the vegetable skewers until charred and cook through, about 8 minutes, turning halfway through.
  • Remove the skewers from the grill, and let rest for 5 minutes tented under foil before serving.

Nutrition

Calories: 738kcalCarbohydrates: 28gProtein: 96gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 295mgSodium: 287mgPotassium: 2204mgFiber: 6gSugar: 17gVitamin A: 4052IUVitamin C: 106mgCalcium: 79mgIron: 6mg
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