1 pound pork loin, cut into 1 inch cubes
2 teaspoons distilled white vinegar
1 teaspoon distilled white vinegar
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons crushed red pepper
1/2 teaspoon dried rosemary, crushed
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon salt
1 teaspoon ground black pepper
In a saucepan, combine vinegar, white vinegar, sage, thyme, crushed red pepper, rosemary, soy sauce and molasses. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat.
Place pork, on a platter, in a large and ungreased saucepan. Heat to 375 degrees F (190 degrees C) and remove from heat. Place pork in a large, heavy skillet over medium heat. Coat with remaining vinegar, white vinegar, sage, thyme and crushed red pepper. Cook, stirring constantly, for 4 minutes on each side or on both sides.
Remove pork from pan, and carefully pat dry. Place pork in a large resealable plastic bag. Place in bag, seal and shake to coat. Place in refrigerator.
Slice pork into 1 inch cubes. Place cubes on grill over medium heat. Cook for 5 to 6 minutes on each side or on both sides.