Caribbean pork kabobs

Yield: 4 Servings

Measure 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

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

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