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Country Kitchen
July 1, 2009 Previous Recipe | Next Recipe
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RED-EYED GRAVY AND HAM
BACON AND EGG CASSEROLE
SOUTHERN BARBECUE SAUCE
TANGY SPARERIBS
POTATO & SAUSAGE FAVORITE
PORK PEANUT KABOBS
LA (LOWER ALABAMA) JAMBALAYA
CROCK-POT PULLED PORK
BRATWURST MEAL
PORK PEANUT KABOBS

4 to 5 pounds pork tenderloin

MARINADE:
3 cups soy sauce
4 tablespoons cane syrup
2 cups hot water
1 1/2 cups peanut butter
3 cloves garlic peeled
1 tablespoon crushed red pepper
1 teaspoon black pepper
Juice of 3 lemons

Cut pork tenderloin into 1- to 2-inch cubes, and place in gallon-sized zippered bags, dividing evenly among 2 or 3 bags.
To prepare marinade, place all ingredients (except pork) in blender and mix well. Pour equally over the meat and seal bags. Place in refrigerator and marinate at least 10-12 hours, longer if time permits.
Place meat on skewers and grill. Pork may be cooked without skewers if grates on grill are narrow enough to prevent meat from falling through.





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