Ingrédients

1/4 cup	orange juice concentrate	50 ml
4 tbsp.	marmalade	60 ml
1 tbsp. each	canola oil and chili sauce	15 ml each
2 tsp.	dry mustard	10 ml
1 tsp.	Worcestershire sauce	5 ml
1	clove of garlic, minced
1 lb.	Québec Pork leg, cut into 3 cm (1 1/4”) cubes	500 g
1 medium	onion, coarsalty chopped
1	zucchini, coarsalty chopped
8	mushrooms
To taste	salt and freshly ground pepper

Méthode

In a bowl, mix orange juice concentrate, marmalade, canola oil, chili sauce, dry mustard, Worcestershire sauce and garlic. Add pork cubes. Cover and marinate in the refrigerator for 20 minutes (for more tender cubes, marinate 1 to 6 hours).

Thread meat on skewers, alternating with vegetables. Add pepper to taste.  Grill on medium heat under the broiler, in a grill pan, or on the barbecue for 8 to 10 minutes. Midway through cooking, turn skewers with tongs and baste with marinade. Add salt after cooking.

Suggestion d'accompagnements

Serve with wild rice and a mesclun salad.

4 Servings
Preparation time:	20 min
Cooking time:	8 to 10 min

Valeurs nutritives

Calories	249
Protein	29 g
Carbohydrates	17 g
Fat	7 g

Trucs

Garnish your pork brochette with brightly coloured vegetables. Your plate will look more attractive and your brochette will be more nutritious.