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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Uses margarita mix in the marinade :) If you like a dipping sauce, mix up an extra batch of marinade and cook until reduced slightly in a small pan. Originally from Southern Living. Ingredients:
1 cup frozen margarita mix concentrate, thawed |
1 teaspoon ground coriander |
3 garlic cloves, minced |
2 teaspoons lime zest, finely grated |
2 lbs pork tenderloin, cut into 1-inch cubes |
3 ears fresh corn, shucked |
1 tablespoon water |
1 large onion, peeled, quartered |
1 large green bell pepper, cut into 1-inch pieces |
1 large red bell pepper, cut into 1-inch pieces |
Directions:
1. Combine margarita mix, coriander, garlic, and lime zest in a large ziptop plastic bag, add pork chunks, seal and toss to coat the meat well.
2. Chill meat in marinade bag at least 30 minutes, turning bag over occasionally.
3. Meanwhile prep your grill and your veggies and have ready 4 metal skewers (or soak 4 sturdy wooden skewers in water).
4. Cut each ear of raw corn into 4 chunks.
5. Place corn and water into a microwave-safe square dish, cover lightly so that it is vented, and microwave corn on HIGH about 4 minutes, turning dish after 2 minutes.
6. Drain marinade from pork and discard liquid.
7. Thread each skewer with even portions of veggies and meat.
8. Grill over medium high heat (350-400 degrees F), covered, about 5 minutes per side or until meat is cooked through.
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