| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | c | Orange juice |
| 1 | T | Low-sodium soy sauce |
| 1 | T | Vegetable oil |
| 1 | T | Chopped garlic |
| 1 | lb | Boneless pork loin, cut in 1 |
| in cubes | ||
| 12 | Cherry tomatoes | |
| 1 | Red onion, cut in 1 in | |
| chunks | ||
| 1/8 | t | EACH salt and pepper |
| 1 | c | Apricot preserves |
| 1 | t | Dijon mustard |
| 1 | T | Rice wine vinegar |
INSTRUCTIONS
Have ready four 14-inch skewers (soaked in water 30 minutes if wood). Mix marinade ingredients in large ziptop bag. Add pork, tomatoes and onion; toss to coat. Refrigerate at least 1 hour or overnight. Thread meat, tomatoes and onions alternately on skewers; season with salt and pepper. Discard marinade. Heat grill or grill pan. Cook kabobs over glowing coals or medium heat, turning occasionally, until pork is barely pink in center and vegatable are crisp-tender, 5-7 minutes. Mix dipping sauce ingredient in a small bowl. Serve with kabobs. Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998
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