Fennel Dusted Pork Kabobs

 Fennel Dusted Pork Kabobs

adapted from Food Network Magazine July / August 2010

If using wooden skewers, soak then in water for at least an hour to prevent burning.

Serves 2            2 Blue WW Points

1 1/2 tsp fennel seeds

1/2 tsp kosher salt

1/2 lb. pork tenderloin, cubed

Onion

Bell pepper

Cooking spray

1. Preheat oven to 450F.
2. Grind fennel seeds and salt in a spice grinder or mortar and pestle. Set aside
3. Thread onion, pork, pepper on a skewer. Repeat 3-4 times per skewer depending on the size of the skewers.
4. Sprinkle both sides of the kabob with the fennel salt mixture.
5. Place on a rack cooking spray coated on a foiled lined baking sheet. Place kabobs on the rack.
6. Cook  about 5 minutes per side or until cooked through, depending on the size of your pieces of pork.