2 ~pounds pork tenderloin, cut into 3/4-inch cubes~
3/4 ~cup cider vinegar~
3/4 ~cup olive oil~
4 ~tablespoons lemon juice~
1 ~tablespoon Worcestershire sauce~
1 ~tablespoon dried oregano~
1 ~tablespoon dried thyme~
2 ~cloves garlic, minced~
2 ~teaspoons black pepper, ground~
1 ~teaspoon salt~
1/2 ~teaspoon cayenne pepper~
6 ~thick slices Italian bread~
Mix together all ingredients except bread and pork. Reserve 1/2 cup marinade and refrigerate. Place rest of marinade with pork in self-sealing bag and refrigerate 4 to 24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bambo skewers, soak in water for 30 minutes to prevent burning). Grill over hot coals, basting with reserved marinade for 4 to 5 minutes. Turn and grill another 4 minutes. Discard any remaining marinade. Serve by pulling meat off skewer onto Italian bread.
Yield: 6 servings
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