Santa Barbara Pork Kabobs

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork tenderloin (2 whole)
1/2 cup	118ml	Pineapple juice
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Soy sauce
3 tablespoons	45ml	Packed brown sugar
1/4 teaspoon	1.3ml	Minced ginger root
3		Fresh peaches - cut in 1-inch slices
3		Fresh plums - cut in 1-inch slices
2 cups	474ml	Cubed fresh pineapple
3 cups	480g / 16oz	Hot cooked brown rice

Recipe Instructions

Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch cubes.

Thread pork cubes onto 6 skewers; place on broiler pan. Brush with combined pineapple juice, sherry, soy sauce, brown sugar and ginger root.

Prepare charcoal grill and grill kabobs 5 inches from heat for 8-10 minutes, turning once.

Combine fruit and remaining pineapple juice mixture in skillet; bring to boil, lower heat and simmer for five minutes.

Serve pork kabobs with fruit on hot rice.

Or cook over direct heat on hot grill for 8-10 minutes, turning occasionally.

Source:
National Pork Producers Council

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