Pork Pinchos with Shredded Cabbage Salad

Description
Traditional Spanish tapas fare, pork pinchos make a great main course when served with a salad of tender cabbage and creamy avocado sweetened with juicy orange sections. An extra squeeze of orange just before serving is a nice touch.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: South Beach Diet Taste of Summer Meal Plan
 * Prep time: 30 minutes | Marinating time: 30 minutes | Cook time: 15 minutes
 * Makes 4 servings

Pork

 * 2 tsp paprika
 * 1 tsp ground cumin
 * ½ tsp garlic powder
 * ¼ tsp cayenne
 * 1½ lb pork center loin, cut into 1-inch cubes

Salad

 * 1 (1-lb) head napa cabbage, thinly sliced (6 cups)
 * 1 seedless orange, peeled and chopped
 * 1 small avocado, finely chopped
 * 2 scallions, thinly sliced
 * 1 tbsp extra-virgin olive oil
 * ¼ tsp salt
 * ¼ tsp freshly ground black pepper
 * pinch cayenne
 * 1 small orange, peeled and cut into 8 wedges

Special equipment

 * 4 (12-inch) skewers

Pork

 * 1) In a large bowl, combine paprika, cumin, garlic powder, and cayenne.
 * 2) Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes.
 * 3) Thread pork evenly onto skewers.

Salad

 * 1) In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, black pepper, and cayenne.
 * 2) Transfer salad to a large platter.
 * 3) Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
 * 4) Grill pork, turning frequently, until cooked through, 10 to 12 minutes.
 * 5) Serve warm on top of salad, and put orange wedges on the side.

Nutritional information
Per serving:
 * 390 Calories | 20g Fat | 5g Saturated Fat | 40g Protein | 13g Carbs | 5g Fiber | 240mg Sodium