Santa Barbara Pork Kabobsgerman, grilling recipes, kabobs, main dish, pork and ham 1 1/2 pounds pork tenderloin (2 whole) 1/2 cup pineapple juice 2 tablespoons dry sherry 1 tablespoon soy sauce 3 tablespoons packed brown sugar 1/4 teaspoon minced ginger root 3 fresh peaches; cut in 1-inch slices 3 fresh plums; cut in 1-inch slices 2 cups cubed fresh pineapple 3 cups hot cooked brown rice Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch cubes. Thread pork cubes onto 6 skewers; place on broiler pan. Brush with combined pineapple juice, sherry, soy sauce, brown sugar and ginger root. Prepare charcoal grill and grill kabobs 5 inches from heat for 8-10 minutes, turning once. Combine fruit and remaining pineapple juice mixture in skillet; bring to boil, lower heat and simmer for five minutes. Serve pork kabobs with fruit on hot rice. Or cook over direct heat on hot grill for 8-10 minutes, turning occasionally. |
