| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 2 | lb | Boneless pork loin; cut into 1-inch cubes |
| 3/4 | c | Cider vinegar |
| 3/4 | c | Olive oil |
| 4 | tb | Lemon juice |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Dried oregano |
| 1 | ts | Dried thyme |
| 2 | Cloves garlic; minced | |
| 2 | ts | Black pepper; ground |
| 1 | ts | Salt |
| 1/2 | ts | Cayenne |
| 6 | Think slices Italian bread |
INSTRUCTIONS
Here are two recipes from the Pork Council: Mix together first 11 ingredients, place in ziplock bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo/wood skewers, soak in water for 1 hour to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off skewer onto Italian bread. Servings: 6 Preparation Time: 15 minutes Cooking Time: 10 minutes Nutrient Information per Serving: Calories: 328 Protein: 35 g Fat: 11 g Sodium: 427 mg Cholesterol: 88 mg Posted to TNT - Prodigy's Recipe Exchange Newsletter by MickieX@aol.com on Nov 13, 1997
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