Ingredients

• 2 tablespoons olive oil
• 2 limes , zested and juiced
• 0.25 cups orange juice concentrate
• 2 tablespoons water
• 3 tablespoons fresh cilantro , divided
• 0.5 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 0.5 teaspoons ground coriander
• 4 garlics cloves
• 2 pounds pork tenderloin
• skewers
• 3 cups fresh pineapple
• 2 tablespoons bacon drippings
• 2 tablespoons mint leaves
• lime wedges for serving

Instructions

1. 1 Prepare the marinade at least 2 hours ahead of grilling. Combine olive oil, lime zest. lime juice, orange juice concentrate, water, 2 tablespoons cilantro, black pepper, salt, cumin, coriander, and garlic in a bowl, and stir until well blended. Place half of marinade in a container with a lid; refrigerate to use later for the sauce.
2. 2 Place remaining marinade in a large resealable plastic bag. Add pork, squeeze out most of the air, seal the bag, and massage until pork is coated with the marinade. Marinate in the refrigerator for at least 2 hours, or up to overnight.
3. 3 Preheat an outdoor gas grill to 400 degrees F (200 degrees C). Clean and oil the grates.
4. 4 Meanwhile, for skewers, thread pork and pineapple pieces alternately and evenly onto 6 skewers. Discard marinade in the bag.
5. 5 Grill skewers on the preheated grill until no longer pink at the center, 3 to 4 minutes per side. An instant read thermometer inserted into pork should read 145 degrees F (63 degrees C).
6. 6 Remove skewers from the grill, tent with foil, and allow to rest, about 5 minutes.
7. 7 Meanwhile, for sauce, add bacon drippings, mint, and remaining cilantro to the reserved marinade and stir well.
8. 8 Drizzle sauce over finished skewers, and serve warm with lime wedges.

Nutrition per serving