Miso- & maple-marinated pork with apple & onion

4 Servings

Ingredients

Quantity Ingredient
1 pounds Pork tenderloin*
⅓ cup Aka miso
⅓ cup Maple syrup
¼ cup Sake**
¼ cup Dry white wine**
¼ cup Water**
2 tablespoons Fresh ginger,minced
2 eaches Apples,medium-sized
1 x Lemon juice
1 each Onion,large***

Directions

* - or center-cut loin, boned and fat-trimmed ** - any one of these three, but not all *** - cut into wedges and separated into layers Cut meat into ⅛" thick slices 6-7" long. In a heavy plastic food bag (about 1 quart), combine miso, syrup, sake, ginger, and pork; mix well. Seal shut and chill for at least 1 hour or up until the next day. Core apples; cut into ½" wedges. Moisten with lemon juice to preserve color. Thread a thin skewer through the end of a pork slice, then a piece of onion and a piece of apple. Weave skewer through meat slice again and repeat process, dividing ingredients among 4-8 skewers. If made ahead, cover and shill up to 3 hours. Lay skewers on grill 4-6" above a solid bed of medium-coals (you can hold you hand at grill level for only 4-5 seconds). Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.

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