Pinchos Morunos (Pork Brochettes)

1. Mix all ingredients except for pork and lemons.

2. Arrange pork in a shallow dish and pour marinade over.

3. Marinate in refrigerator 8 hours or overnight, turning at least once.

4. Thread pork onto skewers, using 3 cubes per skewer.

5. Cook on a hot grill or use a grill pan about 8 minutes, turning once.

6. Serve with lemon wedges for squeezing over the pinchos.

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Nutrient	Quantity
Total fats	114.9828 g
Protein	190.8969 g
Carbohydrates	4.6564 g
Energy	1907.3063 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.852 g
Water	708.9984 g
Aspartic acid	16.5126 g
Calcium, Ca	247.0177 mg
Lutein + zeaxanthin	673.5097 g
Fiber, total dietary	1.5956 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	1006.515 g
Niacin	42.614 mg
Vitamin A, RAE	130.2807 g
Arginine	11.3085 g
Riboflavin	2.3905 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.8165 g
Glutamic acid	27.651 g
Sodium, Na	497.0193 mg
Fatty acids, total saturated 16:1 undifferentiated	3.2785 g
Total lipid (fat)	114.9828 g
Manganese, Mn	0.2481 mg
Fructose	0.1543 g
Proline	7.651 g
Fatty acids, total saturated 16:0	24.793 g
Fatty acids, total saturated 8:0	0.0002 g
Sucrose	0.0186 g
Choline, total	673.7815 mg
Sugars, total	1.189 g
Serine	7.4034 g
Fatty acids, total saturated 10:0	0.0913 g
Fatty acids, total saturated 18:0	12.9115 g
Fatty acids, total saturated 20:4 undifferentiated	0.7548 g
Vitamin B-6	4.4776 mg
Selenium, Se	310.9293 g
Ash	9.8234 g
Vitamin D	190.4004 IU
Fatty acids, total saturated 18:1 undifferentiated	46.7275 g
Pantothenic acid	6.6568 mg
Phenylalanine	7.1313 g
Copper, Cu	0.6803 mg
Betaine	29.1767 mg
Thiamin	8.2571 mg
Retinol	35.1334 g
Methionine	4.6649 g
Iron, Fe	8.8585 mg
Carbohydrate, by difference	4.6564 g
Phosphorus, P	1912.6765 mg
Folate, total	22.3204 g
Tocopherol, gamma	0.4441 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	10.5139 g
Cholesterol	599.5346 mg
Valine	9.6654 g
Fatty acids, total saturated 18:2 undifferentiated	10.3956 g
Glycine	9.2569 g
Carotene, alpha	13.7733 g
Glucose (dextrose)	0.0605 g
Fatty acids, total saturated 14:0	1.4576 g
Zinc, Zn	16.5674 mg
Isoleucine	8.2649 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.093 g
Fatty acids, total polyunsaturated	12.585 g
Tocotrienol, gamma	0.0021 mg
Leucine	14.275 g
Tocotrienol, alpha	0.1815 mg
Vitamin A, IU	2022.9028 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	22.3204 g
Tryptophan	2.2144 g
Vitamin C, total ascorbic acid	12.158 mg
Phytosterols	5.519 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0369 g
Fatty acids, total saturated 20:0	0.0011 g
Tyrosine	6.1378 g
Vitamin B-12	5.372 g
Vitamin K (phylloquinone)	3.5758 g
Fatty acids, total saturated	39.716 g
Alcohol, ethyl	5.84 g
Histidine	6.9871 g
Fatty acids, total monounsaturated	51.0038 g
Threonine	8.0903 g
Folate, food	22.3204 g
Vitamin D (D2 + D3)	4.5333 g
Cryptoxanthin, beta	256.5807 g
Vitamin D3 (cholecalciferol)	4.5333 g
Vitamin E (alpha-tocopherol)	3.4067 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	215.5803 mg
Lysine	16.0282 g
Potassium, K	3501.6483 mg
Cystine	2.2538 g
Fluoride, F	114.5319 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	2.5617	0.8233	0.0265
White wine	2 ounces	46.4932	1.4742	0
Bay leaf	1	0	0	0
Extra virgin olive oil	2 ounces	50.4333	0	0.2833
Paprika	1 teaspoon	6.486	1.2418	0.2965
Garlic Clove	3	50.4333	0	0.2833
cayenne pepper	1 teaspoon	5.724	1.0193	0.3109
salt pepper	0	50.4333	0	0.2833
thyme	0.5 teaspoon	0.404	0.0978	0.0067
pork loin	2 lb	1795.2041	0	114.0589