1 cup margarita mix (or 1 cup lime juice, 4 teaspoons granulated sugar and 1/2 teaspoon salt)
1 teaspoon ground coriander
1 clove garlic, minced
1 pound Armour Trim & Tender Pork Tenderloin, cut into 1-inch cubes
1 large green or red bell pepper, cut into 8 pieces
2 ears corn, cut into 8 pieces
2 tablespoons butter or Fleischmann's or Parkay margarine, softened
2 teaspoons lime juice
1/8 teaspoon sugar
1 tablespoon minced parsley
Prepare charcoal grill with hot coals or preheat gas grill on high heat.
Combine margarita mix, coriander, and garlic.
Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes.
Thread pork cubes onto skewers, alternating with pieces of corn and pepper. (If using bamboo skewers, soak in water 20 to 30 minutes before using.)
Grill over hot coals for 10 to 15 minutes, basting with butter mixture and turning frequently.
Source: Swift & Company