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Barbecue Pork "Saucers" with Vegetable "Aliens"
Source: dLife

Barbecue pork in biscuit "saucers" with vegetable kabobs shaped as aliens.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 250.0
Total Carbs 32.1 g
Dietary Fiber 4.7 g
Sugars 14.5 g
Total Fat 5.7 g
Saturated Fat 1.9 g
Unsaturated Fat 0.5 g
Potassium 265.8 mg
Protein 18.9 g
Sodium 360.4 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 1 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 425 degrees F.
  2. Rub pepper on outside of pork tenderloin. Place pork in shallow roasting pan.
  3. Roast 15 to 25 minutes or until meat thermometer inserted into thickest part of meat registers 160 degree F.
  4. Remove from oven, let stand 5 minutes. Shred pork.
  5. Reduce oven temperature to 400 degrees F.
  6. Stir together barbecue sauce and mustard. Toss with shredded pork.
  7. Roll each biscuit on lightly floured surface into 4 inch circle.
  8. Place one fifth of pork mixture on each of five circles. Moisten edges. Top with remaining biscuit circles. Crimp edges to seal.
  9. Stir together egg yolk, water and food coloring to make eggwash paint (optional).
  10. Using clean paintbrush, paint desired designs on biscuit "flying saucers." Place on baking sheet. Bake 11 to 13 minutes or until golden brown.
  11. Skewer vegetables on wooden picks to form martian bodies.
  12. Use cream cheese or mustard to make eyes or to attach currants for eyes and mouths.
  13. Press 2 chow mein noodles into top of each martian for antennae.
  14. Remove wooden picks before serving.

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