| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Caribbean |
Appetizers, Main dish, Pork |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin; cut into 1-inch cubes |
| 1/2 |
c |
Orange juice |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/8 |
ts |
Ground cayenne pepper |
INSTRUCTIONS
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@hci.net> on Feb 16, 1998
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