Sugar Cane Pork Tenderloin

8 sugar cane sticks. Approximately 6 inches long, peeled and quartered lengthwise
4 lbs. Pork tenderloin cut into 1-1/2 inch cubes
2 large red onions cut into 1-inch cubes

Sour Orange Mojo Marinade
1-cup sour orange juice
1/2 cup olive oil
6 cloves garlic, mined
1/2 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and deveined
Salt and pepper
Fresh mint for garnish

Place all ingredients in bowl, whisk to blend; can be made ahead: keep refrigerated

To assemble:
Alternate pork and red onion cubes on sugar cane sticks; place in shallow glass dish or resealable plastic bag

Combine marinade ingredients; pour over brochettes, cover and refrigerate at least 1 hour.

Pat brochettes dry, season well with salt and pepper and place on preheated medium-hot grill

Grill approximately 4 minutes per side, turning once, until browned all over, brushing at end with reserved marinate.

To serve garnish with fresh mint leaves, serve with Green Chile Cilantro Rice

Green Chile Cilantro Rice

1 tbsp vegetable oil
1 small onion, finely chopped
1 tsp salt
1/4 cup finely chopped red pepper
1 large jalapeno, chopped, including seeds
1 cup chopped fresh cilantro
1-cup rice
1/4 cup sour cream
1 1/2-cup water

Heat oil, sauce onions until golden

Stir in remaining ingredients, bring to boil; reduce heat to low, cook covered until water is absorbed, approximately 20 minutes; let stand, covered, 5 minutes, fluff with fork.