Caribbean Pork Kabobsgerman 1 pound pork tenderloin; cut into 1-inch cube 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 2-24 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 10-12 minutes, turning often, until nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks, if desired. |
