Recipe - Caribbean Pork Kabobs

1 pound Pork tenderloin; cut into
1inch cubes
One half cup Orange juice
One fourth cup Lime juice
2 tablespoon Brown sugar
One half teaspoon Thyme
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
1/8 teaspoon Ground cayenne pepper

Combine all ingredients in a selfsealing plastic bag; seal bag and refrige
rate 224 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
1012 minutes, turning often, until nicely browned. Serve with hot rice and
kabobs of grilled fruit and pepper chunks, if desired.

Contributor: National Pork Producers Council

Posted to recipeludigest by Kelly kelly@hci.net on Feb 16, 1998