| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork tenderloin |
| 1/3 | c | Aka miso |
| 1/3 | c | Maple syrup |
| 1/4 | c | Sake* |
| 1/4 | c | Dry white wine** |
| 1/4 | c | Water** |
| 2 | T | Fresh ginger, minced |
| 2 | Apples, medium-sized | |
| Lemon juice | ||
| 1 | Onion, large*** |
INSTRUCTIONS
~ or center-cut loin, boned and fat-trimmed ** - any one of these three, but not all *** - cut into wedges and separated into layers === 1. Cut meat into 1/8" thick slices 6-7" long. In a heavy plastic food bag (about 1 quart), combine miso, syrup, sake, ginger, and pork; mix well. Seal shut and chill for at least 1 hour or up until the next day. 2. Core apples; cut into 1/2" wedges. Moisten with lemon juice to preserve color. 3. Thread a thin skewer through the end of a pork slice, then a piece of onion and a piece of apple. Weave skewer through meat slice again and repeat process, dividing ingredients among 4-8 skewers. If made ahead, cover and shill up to 3 hours. 4. Lay skewers on grill 4-6" above a solid bed of medium-coals (you can hold you hand at grill level for only 4-5 seconds). Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”