Caribbean pork kabobs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin; cut into 1-inch cubes |
| ½ | cup | Orange juice |
| ¼ | cup | Lime juice |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Ground cayenne pepper |
Directions
Combine all ingredients in a self-sealing plastic bag; seal bag and refrige rate 2-24 hours. Remove cubes from marinade; discarding leftover marinade.
Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks, if desired.
Contributor: National Pork Producers Council Posted to recipelu-digest by Kelly <kelly@...> on Feb 16, 1998