Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
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.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1400
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!