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| 1 |
lb |
Pork Tenderloin or Center - Cut loin, Boned and fat trimmed |
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| 1/3 |
cup |
Red Miso Paste |
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| 1/3 |
cup |
Maple Syrup |
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| 1/4 |
cup |
Rice Wine (Mirin) or Dry White Wine, or Water |
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| 2 |
tsp |
Minced Ginfer |
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| 2 |
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Apples (medium sized) |
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| 1 |
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Onion (large - cut into wedges and seperated into layers) |
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| 1 |
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Lemon Juice |
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| 1. |
Cut meat into 1/8" thick sliced 6-7" long. In a heavy plastic food bag (about 1 per 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 1/2" wedges. Moisten with lemon juice to preserve color.
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| 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 chill up to 3 hours |
| 4. |
Lay skewers on grill 4-6 inches above a solid bed for medium-coals(you can hold your hand at grill level for only 4-5 seconds). Baste with marinade and turn often until meat is no longer pink in the center (cut to test) about 10 minutes.
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4 Servings
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