| 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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