Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Pork tenderloin* |
⅓ cup | Aka miso |
⅓ cup | Maple syrup |
¼ cup | Sake** |
¼ cup | Dry white wine** |
¼ cup | Water** |
2 tablespoons | Fresh ginger,minced |
2 \N | Apples,medium-sized |
\N \N | Lemon juice |
1 \N | Onion,large*** |
* - 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 ⅛" 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 ½" 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