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Herbed Pork Kabobs |
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Serves: 4
Print this Recipe
Serving size: 4-oz skewer
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1/4 cup dry white wine
3/4 teaspoon dried marjoram
3/4 teaspoon dried rosemary
1 clove garlic, minced
3 tablespoons margarine, softened
1/4 teaspoon salt (optional)
1/4 teaspoon (pinch) pepper
1. Combine trimmed pork, wine (much of the alcohol will evaporate, leaving only the flavor), 1/4 tsp marjoram, 1/4 tsp rosemary, and garlic in medium bowl; toss to coat. Let stand at room temperature for 20 minutes.
2. Cream together margarine, 1/2 tsp majoram, 1/2 tsp rosemary, salt, and pepper.
3. Drain pork into 1 1/2-inch cubes and thread on 4 skewers.
4. Place on a wire rack over a shallow baking dish. Broil 4 inches from heat, turning frequently and basting occasionally with herb-butter mix. Brown meat on all sides. Serve with lemon wedges.
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