1-1/2 pounds pork tenderloin (2 whole)
1/2 cup pineapple juice
2 tablespoon dry sherry
1 tablespoon soy sauce
3 tablespoon packed brown sugar
1/4 teaspoon minced ginger root
3 fresh peaches -- cut in 1-inch slices
3 fresh plums -- cut in 1-inch slices
2 cups cubed fresh pineapple
3 cups hot cooked brown rice
Instructions:
Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch
cubes. Thread pork cubes onto 6 skewers; place on broiler pan. Brush
with combined pineapple juice, sherry, soy sauce, brown sugar and
ginger root. Prepare charcoal grill and grill kabobs 5 inches from
heat for 8-10 minutes, turning once. Combine fruit and remaining pineapple
juice mixture in skillet; bring to boil, lower heat and simmer for
five minutes. Serve pork kabobs with fruit on hot rice. Or cook over
direct heat on hot grill for 8-10 minutes, turning occasionally.
