Grilled Pork Kebabs with Cuban Cocoa-Rum Glaze

Treat your friends to a party in the backyard with these tender kebabs, enhanced with dark rum and a trio of favorite flavors: cocoa, cinnamon and coffee. Spicy black beans, purchased rolls, and fresh fruit or sorbet seal the meal. This recipe is from Camilla Saulsbury, as featured in her book 'Enlightened Chocolate: It's Good For You'.

1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
1/4 teaspoon cayenne pepper
1 and 1/2 tablespoons dark molasses (not blackstrap)
1/2 cup dark rum
4 cups hot brewed coffee
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1/2 teaspoon salt
2 pounds pork tenderloin, trimmed of fat

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger and garlic and sauté 2 minutes. Stir in cayenne and molasses. Remove from heat and carefully stir in rum. Return to heat and cook mixture 2 minutes.

Stir the coffee, cocoa powder and cinnamon into onion mixture. Bring to a boil and cook until reduced to 1 and 1/2 cups, about 20 minutes. Remove from heat and cool 15 minutes. Place mixture in a blender or food processor and process until smooth. Stir in butter and salt.

Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.

Prepare grill to medium-high heat.

 Place kebabs on grill rack coated with nonstick cooking spray. Grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with cocoa-rum mixture. Makes 8 servings

Nutrition per Serving: (1 Skewer)
Calories 199; Fat 7.6g (poly 1.5g, mono 2.9g, sat 2.7g); Protein 26g; Cholesterol 87mg; Carbohydrate 5g.