cup margarita drink mix or 1 cup lime juice, 4 teaspoons sugar and 1/2 teaspoon salt
1
teaspoon ground coriander
1
clove garlic, minced
1
pound pork tenderloin, cut into 1-inch cubes
2
tablespoons margarine, melted
1
tablespoon minced fresh parsley
2
teaspoons lime juice
1/8
teaspoon sugar
1
large green or red bell pepper, cut into 1-inch cubes
2
ears corn, cut into 8 pieces
For marinade, combine margarita mix, coriander and garlic in small bowl. Place pork cubes in large resealable plastic food storage bag; pour marinade over pork. Close bag securely; turn to coat. Marinate for at least 30 minutes. Combine margarine, parsley, lime juice and sugar in small bowl; set aside. Thread pork cubes onto four skewers, alternating with pieces of bell pepper and corn. (If using bamboo skewers, soak in water 20 to 30 minutes before using to prevent them from burning.) Grill over hot coals for 15 to 20 minutes or until barely pink in center, basting with margarine mixture and turning frequently.
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