Ingredients Jump to Instructions ↓

  1. 4-1/2 teaspoons cornstarch

  2. 1 tablespoon brown sugar

  3. 1 can (14-1/2 ounces) reduced-sodium beef broth

  4. 2 tablespoons reduced-sodium soy sauce

  5. 2 garlic cloves, minced

  6. 1/4 teaspoon ground ginger

  7. 1 pork tenderloin (1 pound), cut into 1-inch cubes

  8. 16 medium fresh mushrooms

  9. 1 large red onion, cut into wedges

  10. 8 cherry tomatoes Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. 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 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm. On eight 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: 4 servings.


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