| 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 gigimfg@ix.netcom.com
on Aug 3, 1997
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