LOCATION: Recipes >> Outdoor Cooking >> 1 and 1/2 pounds pork tenderloin, cut into 16 equal pieces
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1 and 1/2 pounds pork tenderloin, cut into 16 equal pieces
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1 red onion, cut into 16 equal pieces
8 8-to10-inch bamboo skewers, soaked in water 10 minutes
1/3 cup vegetable oil
1/4 cup dry red wine
3 tablespoons red wine vinegar
3 tablespoons soy sauce
1 tablespoon chopped garlic
1 tablespoon chopped peeled fresh ginger
1 and 1/2 teaspoons sugar
Thread 2 pieces of pork and 2 pieces of onion alternately on each
skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch
glass baking dish.
Whisk all remaining ingredients in medium bowl. Pour marinade over
kebabs. Let stand up to 2 hours at room temperature or cover and
refrigerate up to 1 day, turning occasionally.
Preheat broiler. Drain marinade into small saucepan. Boil marinade
2 minutes. Broil kebabs until pork is cooked through, turning
frequently and basting occasionally with marinade, about 12 minutes.
Serves 4.
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