| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Polynesian | Main, Dishes | 1 | Servings |
INGREDIENTS
| 1/2 | c | Pineapple juice |
| 1/2 | c | Oil |
| 1/2 | c | Dark corn syrup |
| 1/4 | c | Lime juice |
| 1 | Clove garlic; minced | |
| 2 | tb | Brown sugar |
| 1 | tb | Mustard |
| 1 | tb | Soy sauce |
| 2 | ts | Salt |
| 1 | ts | Coriander |
| 1/2 | ts | Ground ginger |
| 8 | Center cut 1 inch thick pork chops or a pork roast |
INSTRUCTIONS
Mix all ingredients for marinade. Add pork and refrigerate for at least 8 hours, turning occasionally. Cook roast on a spit, cook chops on open grill. NOTES : For pork kabobs I wrap chunks of pineapple with bacon strips,( cut bacon into about thirds to cover a chunk) and alternate the pineapple wrapped bacon and pork on skewers. You could also add green pepper if you like. The kabobs and chops are our favorite. Recipe by: Lisa Lepsy Posted to MC-Recipe Digest V1 #837 by MeLizaJane@aol.com on Oct 11, 1997
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