Diablo Pork

This is an old Portugi family recipe my dad gave me, from his dad, probably from his dad. Despite it's fierce name this is actually a mildly spicy meat.

1/2 cup sundried tomatoes
3/4 cup vegetable oil
1/3 cup red wine vinegar
4 garlic cloves, chopped
4 scallions, chopped
1 red chili pepper, seeded and minced
2 tsp. paprika
1 tsp. ground cloves
1 tsp. thyme
1 tsp. salt
1/4 tsp. cayenne pepper (or 2 tsp. if you like hot food like we do)
2 tbsp. brown sugar
1.5 - 2 lb boneless pork tenderloin

Trim fat from meat, cut into bite size cubes and place in a shallow dish or plastic bag.

Soak the tomatoes in warm water for 30 minutes, drain and roughly chop. Add tomatoes and all other ingredients except meat to a blender and process for 20-30 seconds. You should have a slightly chunky paste. Add paste to meat and marinade for 2-24 hours, stirring occasionally.

To cook, thread meat onto skewers and grill over medium heat for 7-10 minutes. I like to put pineapple, tomatoes, red onions and bell peppers on my skewers also, and brush a little of the left over marinade over the fruit & veggies.