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| 1 1/2 x ca. 450 g | (2 whole) pork tenderloin |
| 1/2 Tasse | pineapple juice |
| 2 Esslöffel | sherry dry |
| 1 Esslöffel | soy sauce |
| 3 Esslöffel | brown sugar packed |
| 1/4 Teelöffel | gingerroot minced |
| 3 | Fresh peaches cut in 1-inch slices |
| 3 | Fresh plums cut in 1-inch slices |
| 2 Tasse | Cubed fresh pineapple |
| 3 Tasse | Hot cooked brown rice |
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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. Broil 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.
prevent burning.
Nutrient Information per Three-Ounce Serving: Calories: 348. Protein: 28 g. Fat: 5 g. Sodium: 238 mg. Cholesterol: 67 mg.
Pork Producers Council <pork@nppc. Org> http://www. Nppc. Org
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