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In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly.
Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.
Republished with Permission, National Pork Council
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tyson 8 years agoRepublished with Permission, National Pork Council [I posted this recipe.]