Ingredients
2
tablespoons brown sugar
2
tablespoons prepared mustard
2
tablespoons water
1
teaspoon dried rosemary leaves, crushed
6
oz. pork tenderloin, cut into 12 (1-inch) pieces
1
small red apple, cut into 12 pieces
1/2
medium onion, cut into 4 wedges, layers separated
Preparation
GRILL DIRECTIONS: In small bowl, combine all marinade ingredients; mix well. Add pork; toss gently to coat. Cover; let stand at room temperature for 10 minutes to marinate.
Heat grill. Drain pork, reserving marinade. Alternately thread apple, pork and onion onto each of two 14-inch or four 7 or 8-inch metal skewers.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush kabobs with reserved marinade; discard any remaining marinade. Cook 8 to 11 minutes or until pork is no longer pink and onion is crisp-tender, turning once.
