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• 1½ pounds boneless pork loin, cut into 1-inch cubes
• 2/3 cup vegetable oil
• 1/3 cup fresh lime juice
• 2 tablespoons cider vinegar
• 1½ tablespoons thyme
• 1 tablespoon brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon nutmeg
• 2 teaspoons black pepper
• 1½ teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cloves
• 2/3 cup chopped onions
• 2 jalepeno chiles, seeded and minced*
• 3 garlic cloves, minced
*Always wear rubber gloves when handling hot chiles.
Place pork in 1/2-gallon self-sealing plastic bag.
Combine oil, lime juice and vinegar; add sugar, seasons, onion and garlic. Mix until blended.
Pour over pork. Seal bag and marinate in refrigerator 8-12 hours or overnight.
Drain pork; discard marinade, and place meat in a single layer, not touching, in a shallow baking pan and roast at 350 degrees F. for 25-30 minutes, until pork is tender.
Remove to serving platter and serve hot.
Host your crowd to a virtual balmy beach—the Caribbean flavors of these easy bite-sized pieces of pork loin will remind some of tropical breezes. Serve with a rum-based punch.
Calories 140 calories; Protein 15 grams; Fat 7 grams; Sodium 390 milligrams; Cholesterol 40 milligrams; Saturated Fat 1 grams; Carbohydrates 5 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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