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Teriyaki Pork Kabobs for Two

“Soy sauce, garlic and ginger all add Asian flavor to this quick dish and help to make it delicious without a lot of added fat. More flavor and less fat is something I strive for in my cooking, and this recipe is a favorite.” Edie DeSpain - Logan, Utah
  • Total Time
    Prep/Total Time: 15 min. Grill: 15 min.
  • Makes
    2 servings


  • 2-1/4 teaspoons cornstarch
  • 1-1/2 teaspoons brown sugar
  • 1 cup reduced-sodium beef broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/8 teaspoon ground ginger
  • 1/2 pound pork tenderloin, cut into 1-inch cubes
  • 8 medium fresh mushrooms
  • 1 small red onion, cut into wedges
  • 4 cherry tomatoes
  • Hot cooked rice, optional


  • In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 1 minute or until thickened. Set aside half of the sauce for serving; keep warm.
  • On four metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once.
  • Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.

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