“Soy sauce, garlic and ginger all add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite.” Edie DeSpain - Logan, Utah
- 2-1/4 teaspoons cornstarch
- 1-1/2 teaspoons brown sugar
- 1 cup reduced-sodium beef broth
- 1 tablespoon reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/8 teaspoon ground ginger
- 1/2 pound pork tenderloin, cut into 1-inch cubes
- 8 medium fresh mushrooms
- 1 small red onion, cut into wedges
- 4 cherry tomatoes
- Hot cooked rice, optional
- In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 1 minute or until thickened. Set aside half of the sauce for serving; keep warm.
- On four metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once.
- Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired. Yield: 2 servings.
Originally published as Teriyaki Pork Kabobs for Two in Healthy Cooking
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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