Grilled Teriyaki Pork Kabobs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âSoy sauce, garlic and ginger add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite.â Edie DeSpain - Logan, Utah Ingredients:
4-1/2 teaspoons cornstarch |
1 tablespoon brown sugar |
1 can (14-1/2 ounces) reduced-sodium beef broth |
2 tablespoons reduced-sodium soy sauce |
2 garlic cloves, minced |
1/4 teaspoon ground ginger |
1 pork tenderloin (1 pound), cut into 1-inch cubes |
16 medium fresh mushrooms |
1 large red onion, cut into wedges |
8 cherry tomatoes |
hot cooked rice, optional |
Directions:
1. In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm.
2. On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once.
3. Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired. Yield: 4 servings.
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