Teriyaki Pork Kabobs

Prep Time: 20 min.
Grill Time: 20 min.

2 tablespoons cornstarch
1 3/4 cups beef broth or beef stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1/4 teaspoon ground ginger
1 pound boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)

1. Stir the cornstarch, broth, soy sauce, brown sugar, garlic powder and ginger in a 2-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.

2. Thread alternately the pork, mushrooms and onion on 4 skewers.

3. Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Thread 1 tomato on each skewer.

4. Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.

Makes: 4 servings (1 kabob and 3/4 cup rice each).


Before threading the skewers, trim the pork loin of any excess fat or silverskin (the white connective tissue often found on the surface of the meat). The silverskin is tough and will make the pork chewy if left on.