Title: Caribbean pork kabobs
 Categories: Appetizers, Main dish, Pork
      Yield: 4 Servings
 
      1 lb Pork tenderloin; cut into
           -1-inch cubes
    1/2 c  Orange juice
    1/4 c  Lime juice
      2 tb Brown sugar
    1/2 ts Thyme
    1/4 ts Ground nutmeg
    1/4 ts Ground cloves
    1/8 ts Ground cayenne pepper
 
  Combine all ingredients in a self-sealing plastic bag; seal bag and
  refrige rate 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.
  
  Contributor:  National Pork Producers Council