Caribbean Pork Kabobs
Serve this spicy kabobs with a side of red beans and rice and cooling kabobs of fresh fruit.
1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
- Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 to 24 hours.
- Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
- Grill over hot coals 10 to 12 minutes, turning often, until nicely browned.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 146 calories Protein 23 grams Fat 4 grams Sodium 60 milligrams Cholesterol 67 milligrams.
Recipe and photograph provided courtesy of National Pork Board.