1 cup margarita mix (or 1 cup lime juice, 4 teaspoons sugar and 1/2 teaspoon salt)
1 teaspoon ground coriander
1 garlic clove, minced
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons butter, softened
1 tablespoon minced fresh cilantro or parsley
2 teaspoons lime juice
1/4 teaspoon sugar
2 ears corn, cut into 8 pieces each
1 large yellow or red bell pepper, cut into 1-inch chunks
Combine margarita mix, coriander and garlic. Place pork cubes in heavy plastic bag, add marinade and refrigerate, sealed, at least 30 minutes.
Blend butter with cilantro, lime juice and sugar and set aside. Push the marinated pork cubes onto skewers, alternating with corn and bell pepper pieces.
Grill over hot coals, basting with butter mixture, for 10 to 15 minutes, until done as preferred. Makes 4 servings.
Per serving: 268 calories (29 percent from fat), 9 g fat (4.6 g saturated, 2.6 g monounsaturated), 70 mg cholesterol, 26 g protein, 24 g carbohydrates, 2.2 g fiber, 620 mg sodium.