Garlic Pork Kabobs
Here's a terrific grilling recipe...it uses pork loin and veggies basted with a sweet and sour sauce. These versatile kabobs are great for relaxed weekend or weeknight cooking.
Ingredients
1.75 cups Swanson® Chicken Broth
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons apple cider vinegar
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, prepared according to package directions (about 3 cups)
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons apple cider vinegar
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, prepared according to package directions (about 3 cups)
Instructions
Stir the broth, cornstarch, garlic, brown sugar, ketchup and vinegar in a 2-quart saucepan. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
Thread alternately the pork, mushrooms and onion onto 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. Place 1 tomato onto the end of each skewer.
Heat the remaining broth mixture over medium heat to a boil. Serve with the kabobs and rice.
Thread alternately the pork, mushrooms and onion onto 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. Place 1 tomato onto the end of each skewer.
Heat the remaining broth mixture over medium heat to a boil. Serve with the kabobs and rice.
Garlic Pork Kabobs
Here's a terrific grilling recipe...it uses pork loin and veggies basted with a sweet and sour sauce. These versatile kabobs are great for relaxed weekend or weeknight cooking.
Directions
Print
Stir the broth, cornstarch, garlic, brown sugar, ketchup and vinegar in a 2-quart saucepan. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
Thread alternately the pork, mushrooms and onion onto 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. Place 1 tomato onto the end of each skewer.
Heat the remaining broth mixture over medium heat to a boil. Serve with the kabobs and rice.
Ingredients
1.75 cups Swanson® Chicken Broth
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons apple cider vinegar
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, prepared according to package directions (about 3 cups)
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