| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Armour Trim and Tender Pork Tenderloin, cut into 1 inch cubes |
| 1 | c | Margarita mix (OR 1 cup lime juice, 4 t. sugar, 1/2 t. salt) |
| 1 | ts | Ground coriander |
| 1 | Clove garlic; minced | |
| 1 | lg | Green or red pepper; cut into 8 pieces |
| 2 | tb | Butter; softened |
| 2 | Ears corn; cut into 8 pieces | |
| 2 | ts | Lime juice |
| 1/8 | ts | Sugar |
| 1 | tb | Minced parsley |
INSTRUCTIONS
Combine margarita mix, coriander, and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together well the butter, lime juice, sugar, and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. (If using bamboo skewers, soak in water 20-30 minutes before using.) Grill over hot coals, bassting with butter mixture, for 10-15 minutes, turning frequently. Source: Armour Company Posted to KitMailbox Digest by [email protected] on Aug 3, 1997
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