Garlic Pork Kabobs

Change up your usual grilling routine by threading cubes of pork loin,
mushrooms and red onion onto skewers. Baste them with the garlic sweet
and sour sauce, and the result will be a recipe you'll make again and again.

Garlic Pork Kabobs
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 15 min.
Grill Time: 20 min.

1 3/4 cups Swanson® Chicken Stock
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons vinegar
1 boneless pork loin (about 1 pound), cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked regular long-grain white rice

1. Stir the stock, 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.

2. Thread alternately the pork, mushrooms and onion onto 4 skewers.

3. 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 stock mixture. Place *1* tomato onto the end
of *each* skewer.

4. Heat the remaining stock mixture over medium heat to a boil. Serve
the stock mixture with the kabobs and rice.

Serving Suggestion: Serve with grilled corn-on-the-cob and a tossed
green salad. For dessert serve sliced watermelon.

Makes: 4 servings (1 kabob and 1 cup rice per serving).

        Kitchen Clip
                              Cornstarch can be tricky to incorporate into liquids. To
eliminate any lumps, use your fingers to "crush" the cornstarch into the
stock mixture before heating it.
Received on Mon Jul 19 01:08:59 2010