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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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4|
|Calories from Fat: 140 (25%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 68.7mg||21 %|
|Sodium 66.9mg||2 %|
|Potassium 800.3mg||21 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 66.4g|
|Protein 31.5g||45 %|
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Calories per serving: 560
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