Yield: 4 Servings
|1 pounds||Pork tenderloin; cut into 1-inch cubes|
|½ cup||Orange juice|
|¼ cup||Lime juice|
|2 tablespoons||Brown sugar|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground cloves|
|⅛ teaspoon||Ground cayenne pepper|
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