In my continuous effort to clear out our freezer in order to make room for this season's vegetables, I've been trying to make our meals out of whatever meats are left in the bottom.  Our options are slim at this point, and many of the foods are better suited for things like slow-cooking rather than grilling.  Last week I thawed a pork sirloin roast which I usually roast in the oven, this time deciding that I'd give it a shot on the grill.  A pork sirloin roast is not too big (this one just under 4 lbs), but it is round, sort of like a small soccer ball.  Not knowing how I'd grill something of that shape, I decided to cut the roast into 2" cubes and place them on skewers to guarantee more evenly cooked meat.

I searched all over for a good recipe for pork kabobs, but didn't find any that really sounded great to me.  So I decided to use a marinade recipe for pork tenderloin that is my mom's old standby.  Filled with flavors of orange, soy sauce, and rosemary - It is light, flavorful, and always tastes great.  To add a little variety to the kabobs, I alternated the pork with orange wedges. 



The result was delicious - the kids loved the sweetness of the orange wedges, the pork was tender and flavorful, and the skewers made the meal more fun.  I'll definitely make these again.

Print it: Pork Kabobs with Oranges and Rosemary