As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Pork cubes are marinated in a chipotle chile infused sauce, then threaded onto skewers and grilled in this come-and-get-it grilled recipe.
Combine vinegar, 1/4 cup cilantro, oregano, chipotle chiles, garlic and brown sugar in food processor bowl fitted with metal blade or 5-cup blender container. Process until herbs and garlic are well chopped. Pour in oil and melted butter; process until smooth. Reserve 1/3 cup marinade.
Place pork cubes in large resealable plastic food bag. Pour remaining marinade into bag; tightly seal bag. Place bag into 13x9-inch pan. Turn bag over several times to coat pork; refrigerate, turning bag occasionally, at least 4 hours.
Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove pork from marinade; discard marinade. Thread pork onto skewers.
Place kabobs onto grill. Grill, covered, turning and brushing with reserved marinade, 12-17 minutes or until meat reaches at least 145°F or desired doneness.
Combine all salsa ingredients in bowl. Serve with grilled kabobs.
*Substitute 1 tablespoon dried oregano leaves.
Freeze and Grill Later: Prepare marinade as directed. Reserve 1/3 cup in small resealable freezer food bag. Place pork cubes in large resealable freezer food bag. Pour remaining marinade into bag; tightly seal bag. Place bags into freezer; freeze up to 3 months. To thaw, place bags in refrigerator 24 hours or until thawed. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove pork cubes from marinade; discard marinade. Thread pork onto skewers. Grill as directed above. Combine all salsa ingredients in bowl. Serve with grilled kabobs.
Dietary Fiber: 1g
I love this marinade - definitely agree that you need to increase the marinading time though, I do at least 8 hours, and usually over night.
It was a lot of effort and the flavors didn't move over to the meat from the marinate as well as I hoped. If I try it again I will definetly increase the marinating time, as well as decrease the size of the loin pieces.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1400
© 2014 Land O'Lakes, Inc.
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