Recipe: Swanson Teriyaki Pork Kabobs (using pork loin)

SWANSON TERIYAKI PORK KABOBS

FOR THE BROTH MIXTURE:
2 tbsp. cornstarch
1 (14 1/2 oz.) can Swanson Beef Broth
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/4 tsp. garlic powder (or 2 cloves garlic, minced)
1/4 tsp. ground ginger
FOR THE KABOBS:
1 lb. boneless pork loin, cut into 1-inch cubes
12 medium-size fresh mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked rice (for serving)

Mix cornstarch, broth, soy, brown sugar, garlic and ginger in saucepan. Cook until mixture boils and thickens, stirring.

Thread alternately pork, mushrooms and onion on 4 long skewers.

Grill or broil kabobs 20 minutes or until done, turning and brushing often with broth mixture. Place a tomato on each skewer.

Heat remaining broth mixture to a boil. Serve with kabobs and rice.

Makes 4 servings
Source: Swanson