1 pound pork tenderloin -- cut into 1-inch cube
1/2 cup orange juice
1/4 cup lime juice
2 tablespoon brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Instructions:
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.
