| 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
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