i agree with the z about pork loin. hmm, or how about marinated pork tenderloins? try allenmi's recipe using a 50/50 mix of orange juice and balsamic vinegar, with a coupla crushed garlic cloves tossed in.
i'll try to remember to bring in a brazillian chicken marinade to post tomorrow.
how about shrimp skewers, with the shrimp deveined but the shells still intact, dusted with a rub like emeril's.
does it have to be meat?
how about double skewers of thick slices of sweet onions ans fennel, rubbed with evoo and s&p? or italian salad dressing marinated portabella mushrooms, grilled lightly on both side, then gorgonzola cheese melted into the caps.
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.