Brazilian Pork Kebabs

Chunks of pork tenderloin marinated in beer, brown sugar, bay leaves and other goodies - grilled to perfection and topped with Parmesan cheese.



1 room temperature beer (12 ounces)

1/2 cup vegetable oil

5 cloves garlic, minced

2 tablespoons brown sugar

2 teaspoons garlic powder

1 tablespoon oregano

1 1/2 teaspoons salt

1 teaspoon pepper

3 bay leaves


2 pork tenderloins (about 2 1/2 pounds), chunked

Grated Parmesan cheese

      The Recipe

Make marinade:  Combine everything in a large bowl, except pork and cheese.  Add pork, cover and refrigerate at least two hours.  Thread marinated pork on skewers (I got 32 pieces of pork, which I divided among 4 large skewers).  Drizzle with a little more marinade.  Grill over a medium heat, turning a couple of times.  (Don't overcook because tenderloin has very little fat and can dry out easily).  Right off the grill, top with Parmesan cheese.  Serving note:  I like to serve it over a bed of rice with some sliced tomatoes.  Serves 4 - 8.



Share |
Copyright © by Robin Benzle. All Rights Reserved