Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Boneless pork loin; cut into 1-inch cubes |
¾ cup | Cider vinegar |
¾ cup | Olive oil |
4 tablespoons | Lemon juice |
1 tablespoon | Worcestershire sauce |
1 tablespoon | Dried oregano |
1 teaspoon | Dried thyme |
2 \N | Cloves garlic; minced |
2 teaspoons | Black pepper; ground |
1 teaspoon | Salt |
½ teaspoon | Cayenne |
6 \N | Think slices Italian bread |
Here are two recipes from the Pork Council: Mix together first 11 ingredients, place in ziplock bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo/wood skewers, soak in water for 1 hour to prevent burning).
Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off skewer onto Italian bread.
Servings: 6 Preparation Time: 15 minutes Cooking Time: 10 minutes Nutrient Information per Serving: Calories: 328 Protein: 35 g Fat: 11 g Sodium: 427 mg Cholesterol: 88 mg Posted to TNT - Prodigy's Recipe Exchange Newsletter by MickieX@... on Nov 13, 1997