Semi-Homemade Web Magazine: Mai Tai Pork Skewers

Sandra Lee Semi-Homemade

This spirited dish takes its festive flavor straight from the bar. Pork tenderloins are shaken – not stirred – with Mai Tai mix and rum, then garnished with pineapple and onions and given a twist on the grill. Served straight up – or on a bed of rice – they go down easy.

	Large zip-top bag
	Eight 10-inch skewers soaked in water at least 1 hour
1 1/2	pounds pork tenderloins, trimmed, cut into 1-inch-thick chunks
1	cup mai tai mix – Trader Vics®
1/3	cup dark rum – Meyers®
1/2	cup canola oil
1	teaspoon salt
1	teaspoon ground black pepper
1	teaspoon crushed garlic –- Christopher Ranch®
12	ounces refrigerated pineapple wedges – Dole®, cut into 1-inch pieces
1	large red onion, cut into 1-inch pieces

1. In a large zip-top bag, place pork tenderloin pieces, mai tai mix, rum, oil, salt, pepper, and garlic. Mix thoroughly; squeeze out air and seal. Marinate in refrigerator 1 to 3 hours.

2. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

3. Remove pork pieces from marinade and discard marinade.

4. Thread pork, onions, and pineapple onto soaked skewers by sandwiching pork between onion pieces and alternating with pineapple.

5. Grill on hot oiled grill 4 to 6 minutes per side (16 to 24 minutes total) or until done.

6. Serve hot. Makes 4 servings

INDOOR: Prepare skewers as directed. Preheat broiler. Place skewers on foil lined baking sheet or broiler pan. Broil skewers 6 inches from heat source 3 to 5 minutes per side (12 to 15 minutes total). Serve hot.