1 1/2 pounds pork tenderloin (2 whole)
1/2 cup pineapple juice
2 tablespoons dry sherry
1 tablespoon soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon minced ginger root
3 fresh peaches, cut in 1-inch slices
3 fresh plums, cut in 1-inch slices
2 cups cubed fresh pineapple
3 cups hot cooked brown rice
Servings: 6
1. 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. Broil 5 inches from heat for 8-10 minutes, turning once.
2. 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.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Notes: If using bamboo skewers, soak in water for one hour before using to prevent burning.
1/2 cup pineapple juice
2 tablespoons dry sherry
1 tablespoon soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon minced ginger root
3 fresh peaches, cut in 1-inch slices
3 fresh plums, cut in 1-inch slices
2 cups cubed fresh pineapple
3 cups hot cooked brown rice
Servings: 6
1. 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. Broil 5 inches from heat for 8-10 minutes, turning once.
2. 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.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Notes: If using bamboo skewers, soak in water for one hour before using to prevent burning.
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