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Caribbean Pork Kabobs
1 lb Pork tenderloin; cut into 1-inch cubes
1/2 c Orange juice
1/4 c Lime juice
2 tb Brown sugar
1/2 ts Thyme
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/8 ts Ground cayenne pepper
Combine all ingredients in a self-sealing plastic bag; seal bag and
refrige rate 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.
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