Swanson Teriyaki Pork Kabobs
Ingredients:
- 2 tablespoons cornstarch
- 1 can (14 ounces) Swanson beef broth
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- ¼ teaspoon garlic powder or 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- 1 lb. boneless pork loin, cut into 1-inch cubes
- 12 large mushrooms, cut into halves
- 1 large red onion, cut into 16 wedges
- 8 cherry tomatoes
Instructions:
- Mix cornstarch, broth, soy sauce, brown sugar, garlic and ginger in saucepan. Cook and stir until mixture boils and thickens.
- Preheat grill 5 minutes.
- Thread alternately pork, mushrooms and onion on 8 wooden skewers that have been soaked in water 20 minutes. Brush pork and vegetables with sauce.
- PLACE kabobs on grill. (Be sure skewers don’t extend outside grill area.) Grill 2 minutes. Open grill. Brush kabobs with sauce. Close lid and grill 2 minutes or until fully cooked. Place a tomato on each skewer.
- Heat remaining broth mixture to a boil. Serve with kabobs.
Makes 4 servings. Prep/cook time: 15 minutes