| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin; cut into 16 equal pieces |
| 1 |
|
Red onion; cut into 16 equal pieces |
| 8 |
|
(8- to 10-inch) bamboo skewers; soaked in water 10 minutes |
| 1/3 |
c |
Vegetable oil |
| 1/4 |
c |
Dry red wine |
| 3 |
tb |
Red wine vinegar |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped peeled fresh ginger |
| 1 1/2 |
ts |
Sugar |
INSTRUCTIONS
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.
PAMRAM@BEV.NET (PAMELA RAMSEY)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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