| 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 |
tb |
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:
“Don’t put a question mark where God puts a period.”