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Serves 10


    • 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.

Cooking Directions

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.

Serving Suggestions

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.

Nutrition Facts
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

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