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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BROCHETTES OF PORK WITH ROSEMARY

Serves 4

1 pound lean boneless pork, cubed
For marinade:
1/2 cup dry white wine
1 teaspoon minced garlic
1 teaspoon chopped rosemary leaves
1 teaspoon chopped parsley
1 teaspoon grated lemon rind
1/4 ground black pepper
1/2 cup olive oil
1/4 wine vinegar


Combine marinade ingredients in a glass bowl. Mix pork cubes into marinade for 1 hour. Remove pork from marinade, and thread through skewers. Broil on a charcoal grill.


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