Threaded pork with rosemary

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Chicken broth
½ teaspoon Lemon peel; finely shredded
4 teaspoons Lemon juice
2 teaspoons Honey
1 teaspoon Fresh rosemary; snipped (or 1/4 teaspoon dried, crushed)
⅛ teaspoon Salt
⅛ teaspoon Pepper
12 Rosemary sticks (6\") (or bamboo skewers)
1 pounds Lean pork; boneless

Directions

Rosemary sticks are sturdy enough to cook on and add extra flavor. If you can't find them, bamboo skewers will do. For lemon marinade, stir together chicken broth, lemon peel, lemon juice, honey, rosemary, salt and pepper in a small mixing bowl. Cut pork into ¾" cubes. Place meat in a plastic bag set into a large bowl. Pour marinade over meat. Seal bag and turn to coat meat well. Marinate in refrigerator 1-2 hours, turning bag occasionally.

Place rosemary sticks or bamboo skewers in water; soak 30 minutes. Remove pork from bag, reserving marinade. Thread 4 pork cubes on each rosemary stick or skewer. Brush with reserved marinade. Grill on the rack of an uncovered grill directly over medium coals about 10 minutes or until pork is tender and juices run clear, turning once halfway through grilling. Or, to broil, place kabobs on the unheated rack of a broiler pan. Broil 5-6" from the heat about 8 minutes or till pork is done, turning and brushing with reserved marinade halfway through broiling time. Makes 12.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 79.

Posted to MC-Recipe Digest V1 #868 by Peg Baldassari <Baldassari@...> on Oct 26, 1997

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