Teriyaki Pork Kabobs

Teriyaki Pork Kabobs

Prep Time: 20 min.
Cook Time: 20 min.

2 tbsp. cornstarch
1 3/4 cups Swanson Beef Stock
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/2 tsp. garlic powder OR 2 cloves garlic, minced
1/4 tsp. ground ginger
1 lb. boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked regular long-grain white rice

Stir the cornstarch, stock, 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 stock mixture. Thread 1 tomato on each skewer.

Heat the remaining stock mixture to a boil over medium-high heat. Serve the stock mixture with the kabobs and rice.