Ingredients
4-1/2 teaspoons cornstarch1 tablespoon brown sugar1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons reduced-sodium soy sauce2 garlic cloves, minced1/4 teaspoon ground ginger1 pork tenderloin (1 pound), cut into 1-inch cubes16 medium fresh mushrooms1 large red onion, cut into wedges8 cherry tomatoesHot cooked rice, optional
Preparation
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 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm.
On eight 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.
