| 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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