Pinchos Moranos W Garlic Potatoes – (marinated Pork Loin)

Paul and James both say that we should rejoice in our trials because of their beneficial results. It is not the adversity considered in itself that is to be the ground of our joy. Rather, it is the expectation of the results, the development of our character that should cause us to rejoice in adversity. God does not ask us to rejoice because we have lost our job, or a loved one has been stricken with cancer, or a child has been born with an incurable birth defect. But He does tell us to rejoice because we believe He is in control of those circumstances and is at work through them for our ultimate good.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Med02	6	Servings

INGREDIENTS

7	T	Extra-virgin olive oil
		divided
		Juice and zest of 1 orange
1	t	Cumin seeds, crushed
1	t	Crushed red chilies
2	T	Sweet paprika
2	T	Chopped fresh ginger
6		Garlic cloves, finely minced
1	t	Turmeric
1	T	Freshly-ground black pepper
1/2	t	Salt
1/2	t	Sugar
1 1/2	lb	Pork loin, cut 1 1/2" cubes
4		Russet potatoes, peeled and
		Sliced into 1/4" half-moons
1	T	Cumin seeds
3	T	Red wine vinegar
1	T	Honey
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/4	c	Chopped fresh parsley

INSTRUCTIONS

In a large mixing bowl, stir together 3 tablespoons of the extra
virgin olive oil, juice and zest of orange, crushed cumin seeds,
crushed chilies, paprika, ginger, minced garlic, turmeric, pepper,
salt and sugar until well blended. Add pork pieces, stir until coated
and refrigerate. Marinate several hours or overnight. Preheat  barbecue
or broiler. Thread pork pieces on metal or soaked bamboo  skewers and
place on grill. Grill until just cooked through, or 4 to  5 minutes per
side. Meanwhile, heat remaining oil in a 12- to 14-inch  nonstick saute
pan until smoking. Add potatoes and garlic and saute  until light
golden brown, about 7 to 8 minutes, stirring regularly.  Add cumin
seeds, vinegar, and honey and cook until liquid dissipates,  1 to 2
minutes. Season with salt and pepper, add parsley, and serve  with just
cooked pork skewers. This recipe yields 6 servings.  Recipe Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD  NETWORK - (Show
# ME-1B11 broadcast 06-08-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  06-09-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 506 Calories From Fat: 180 Total Fat: 20.3g Cholesterol: 74.8mg Sodium: 334.9mg Potassium: 1624.6mg Carbohydrates: 49.1g Fiber: 5.3g Sugar: 5.5g Protein: 31.4g