Miso & Maple-Marinated Pork With Apple & Onion
|Boneed and fat trimmed pork tenderloin/Center-cut loin||1 Pound|
|Aka miso||1⁄3 Cup (5.33 tbs)|
|Maple syrup||1⁄3 Cup (5.33 tbs)|
|Sake/Dry white wine / water||1⁄4 Cup (4 tbs)|
|Minced fresh ginger||2 Tablespoon|
|Apples||1 Pound (2 Medium Sized, Such As Braeburn, Fuji, Or Mcintosh)|
|Lemon juice||1 Tablespoon|
|Onion||1⁄2 Pound, cut into wedges and separated into layers (1 Large Sized)|
Cut meat into 1/8-inch-thick slices 6 to 7 inches long.
In a heavy plastic food bag (about 1 qt.), combine miso, syrup, sake, ginger, and pork; mix well.
Seal shut and chill for at least 1 hour or up until the next day.
Core apples; cut into 1/2-inch wedges.
Moisten wedges with lemon juice to preserve color.
Thread a thin skewer through the end of a pork slice, then a piece of onion and a piece of apple.
Weave skewer through meat slice again and repeat process, dividing ingredients among 4 to 8 skewers.
If made ahead, cover and chill up to 3 hours.
Lay skewers on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level for only 4 to 5 seconds).
Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.