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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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365 Snacks, Hor D’Doeuvres and Appetizers. OAMC Ingredients:
1 cup margarita mix (or 1 cup lime juice with 4 teaspoons sugar and ‚ 1/2 teaspoon salt) |
1 teaspoon ground coriander |
1 garlic clove, minced |
1 lb pork tenderloin, cut in 24 1 inch cubes |
2 tablespoons olive oil |
2 teaspoons fresh lime juice |
1/8 teaspoon sugar |
1 tablespoon minced cilantro or 1 tablespoon parsley |
2 ears corn, quartered |
1 large red bell pepper, seeded and cut into 8 1 inch squares |
Directions:
1. Combine margarita mix, coriander and garlic. Pour over pork cubes and marinate for 2 hours at room temperature or in the refrigerator overnight.
2. In a small bowl, combine olive oil, lime juice and cilantro until well blended. Preheat broiler.
3. Thread 3 pork cubes onto each skewer, alternating with pieces of corn and red bell pepper.
4. Broil about 4 inches from the heat, basing with olive oil mixture and turning occasionally, until nicely browned yet still juicy, 10-15 minutes.
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