| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
March 1995 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork tenderloin; cut into 16 equal |
|
|
; pieces |
| 1 |
|
Red onion; cut into 16 equal |
|
|
; pieces |
| 8 |
|
Bamboo skewers; (8- to 10-inch) |
| 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 two 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. Broil kebabs until
pork is cooked through, turning frequently and basting occasionally with
marinade, about 12 minutes.
Serves 4.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 1634 Calories (kcal); 96g Total Fat; (54% calories from fat);
148g Protein; 31g Carbohydrate; 443mg Cholesterol; 3471mg Sodium Food
Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 4 Vegetable; 0 Fruit;
14 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“In the sentence of life, the devil may be a comma–but never let him be the period.”