1 lb pork tenderloin*
1/3 cup aka miso
1/3 cup maple syrup
1/4 cup sake**
1/4 cup dry white wine**
1/4 cup water**
2 tbsp fresh ginger,minced
2 each apples,medium-sized
1 lemon juice
1 each onion,large***
* - or center-cut loin, boned and fat-trimmed ** - any one of these
three, but not all *** - cut into wedges and separated into layers
Cut meat into 1/8" thick slices 6-7" long. In a heavy plastic food bag
(about 1 quart), 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" wedges. Moisten 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 4-8
skewers. If made ahead, cover and shill up to 3 hours. Lay skewers on
grill 4-6" above a solid bed of medium-coals (you can hold you hand
at grill level for only 4-5 seconds). Baste with marinade and turn
often until meat is no longer pink in center (cut to test), about 10
minutes.
Serves: 4
Recipe Categories: Apple; Fruit; Japanese; Meat; Pork
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