Saturday, September 27, 2008
Now, I know that it's technically no longer summer, but since I made these a few weeks ago, I think they're still appropriate. And if you're like me and the weather outside your door is 80 and sunny, then it's still grilling season. So fire 'em up!
Denny has all of the grilling responsibilities in our house. Usually I get the food ready, and send him outside to grill. Well, one of these days I just need to take over that duty because he's notorious for burning food. Lucky for me, I get whatever portion isn't burnt. One of these days, I think he'll get the hang of that grill... slow and steady wins the race, honey. :-) Oh, and pay no attention to the char on the grill... he's a little slow in scraping all that gunk off too.
These kabobs are so yummy. The pork is marinated in a soy sauce/garlic/ginger concoction and it's very flavorful. Pair that with onion and pineapple and it's just perfect. I cooked up some rice to serve it with and it was a great and tasty meal.
Grilled Pork Kabobs
(from Taste of the South Magazine)
3/4 cup soy sauce
1/4 cup sorghum syrup, honey, or molasses
20 oz. can pineapple chunks in juice
1/4 cup chopped fresh ginger
1 Tbsp. olive oil
2 tsp. minced garlic
1/4 tsp. freshly crushed red pepper flakes (optional)
2 lbs. pork tenderloin, trimmed and cut into 2-inch pieces
1 large red onion, cut into small wedges
1. In a bowl, combine soy sauce, sorghum syrup, pineapple, ginger, olive oil, garlic, and red pepper flakes, reserving 1/2 cup mixture. Place remaining mixture in a large resealable plastic bag. Add pork and onion. Seal bag. Refrigerate for one hour, turning occasionally.
2. Preheat grill to Medium-High (350 to 400 degrees F). Thread pork, onion, and pineapple chunks alternately onto 8 (12-inch) skewers. Discard marinade.
3. Grill over direct heat for approximately 10 minutes or until done, turning and basting occasionally with reserved marinade.