Miso- & maple-marinated pork with apple and

Yield: 4 Servings

Ingredients:

1 lb Pork tenderloin*
1/3 c Aka miso
1/3 c Maple syrup
1/4 c Sake**
1/4 c Dry white wine**
1/4 c Water**
2 tb Fresh ginger minced
2 Apples medium-sized Lemon juice
1 Onion

Instructions:

large*** * - or center-cut loin boned and fat-trimmed ** - any one of these three but not all *** - cut into wedges and separated into layers ======================================================= ============== === 1. 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. 2. Core apples; cut into 1/2" wedges. Moisten with lemon juice to preserve color. 3. 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. 4. 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.