Teriyaki Pork Kabobs

By kilala123

At a Glance

Source: Campbell's Kitchen

Prep: 20 minutes

Grill: 20 minutes

Makes: 4 servings (1 kabob and 3/4 cup rice each)
Nutrition per Serving

Calories: 344

Fat: 4g

Fiber: 2g

Protein: 29g

Sodium: 959mg

Ingredients

• 2 tablespoons cornstarch
• 1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1/2 teaspoon garlic powder or 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1 pound boneless pork loin, cut into 1-inch cubes
• 12 medium mushrooms
• 1 large red onion, cut into 12 wedges
• 4 cherry tomatoes
• 1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)

Details

Preparation time 20mins
Cooking time 40mins
Adapted from campbellskitchen.com

Preparation

Step 1

Stir the cornstarch, broth, soy sauce, brown sugar, garlic powder and ginger in a 2-quart saucepan until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.
Thread alternately the pork, mushrooms and onion on 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Thread 1 tomato on each skewer.
Heat the remaining broth mixture to a boil over medium-high heat. Serve the broth mixture with the kabobs and rice.