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" In small saucepan over medium-high heat, bring whole garlic cloves and water to cover to boil; cook about 2 minutes until garlic is tender. Drain well; cool slightly; peel. In rectangular glass baking dish combine orange juice, vinegar, herbs, salt, and pepper to mix well. Marinate pork, onion and orange wedges, and garlic cloves 15 minutes, tossing occasionally. Drain; reserve marinade. Meanwhile, heat broiler. Thread pork pieces, onion and orange wedges, and garlic cloves alternately on four 12-inch metal skewers, dividing evenly; place skewers on rack in broiler pan. Broil, about 6 inches from heat source, 6 to 8 minutes until pork is browned and cooked through and onions are tender, turning once, and brushing with marinade. Serve skewers accompanied by Warm Potato Salad. Warm Potato Salad: In 3-quart saucepan over medium heat, bring 1 inch water to boil. Place metal steamer basket over water; add 1 pound small red-skinned potatoes, scrubbed and halved or quartered. Steam potatoes, covered, 15 to 20 minutes until tender, adding more boiling water if necessary; during last 7 minutes of cooking time, add 8 ounces fresh green beans, trimmed. Meanwhile, in large bowl using wire whisk or fork, beat 2 tablespoons each low-sodium chicken broth and red or white wine vinegar, 1 tablespoon Dijon-style mustard, and 1/4 teaspoon each salt and freshly ground black pepper to blend. Add potatoes and green beans, 1 fresh, ripe tomato, cut into 8 wedges, and 2 tablespoons capers, rinsed and drained; toss gently but thoroughly to mix. Serve warm or at room temperature."^^<http://www.w3.org/2001/XMLSchema#string>
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