Recipe: Mustard-Rosemary Pork and Apple Kebabs (serves 2)

MUSTARD-ROSEMARY PORK AND APPLE KEBABS

FOR THE MARINADE:
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 tablespoons water or apple juice
1 teaspoon dried rosemary leaves, crushed
FOR THE KEBABS:
5 ounces 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

TO PREPARE THE PORK:
In small bowl, combine all marinade ingredients; mix well. Add pork, then toss gently to coat. Cover; let stand at room temperature for 10 minutes to marinate (or refrigerate overnight).

GRILL INSTRUCTIONS:
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 kebabs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush kebabs 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.

BROILER DIRECTIONS:
Prepare kebabs as directed above: place on broiler pan. Brush kebabs with reserved marinade; discard any remaining marinade. Broil 4 to 6 inches from heat for 8 to 11 minutes or until pork is no longer pink and onion is crisp-tender, turning once.

Makes 2 servings
Source: Pillsbury Fast and Healthy Cookbook