Teriyaki Pork Kabobs
Fire up the grill to make these tasty glazed pork kabobs accented with ginger, garlic, soy sauce and brown sugar.
Ingredients
2 tablespoons cornstarch
1.75 cups Swanson® Beef Broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
0.5 teaspoon garlic powder or 2 cloves garlic, minced
0.25 teaspoon ground ginger
1 pound boneless pork tenderloin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup long grain white rice, cooked according to package directions (about 3 cups)
1.75 cups Swanson® Beef Broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
0.5 teaspoon garlic powder or 2 cloves garlic, minced
0.25 teaspoon ground ginger
1 pound boneless pork tenderloin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup long grain white rice, cooked according to package directions (about 3 cups)
Instructions
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.
Thread alternately the pork, mushrooms and onion on 4 skewers.
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.
Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.
Thread alternately the pork, mushrooms and onion on 4 skewers.
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.
Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.
Teriyaki Pork Kabobs
Fire up the grill to make these tasty glazed pork kabobs accented with ginger, garlic, soy sauce and brown sugar.
Directions
Print
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.Thread alternately the pork, mushrooms and onion on 4 skewers.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.Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Beef Broth2 tablespoons soy sauce1 tablespoon packed brown sugar0.5 teaspoon garlic powder or 2 cloves garlic, minced0.25 teaspoon ground ginger1 pound boneless pork tenderloin, cut into 1-inch cubes12 medium mushrooms1 large red onion, cut into 12 wedges4 cherry tomatoes1 cup long grain white rice, cooked according to package directions (about 3 cups)
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