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Spice-Rubbed Pork Skewers with Tomatoes, from Cooking Light magazine.

Not a bad way to stretch 1 lb of pork to feed four people, especially if you serve it with rice and the green beans I've raved about before.

You can do most of the prep in advance - I put the seasoning on the pork at least an hour before I cooked it, and the finished skewers sat around for half an hour or so while the rice got started cooking. Didn't seem to hurt anything, and it was nice to have dinner that only required 6 minutes of cooking at dinnertime.

My only note on this recipe is to try to get the pork strips as even in thickness as you can so there aren't thinner ones to dry out while you try to get the thicker ones done.