Pork Kabobs with Barbecue Sauce
finely chopped onion
red wine vinegar or cider vinegar
pickled hot chiles, finely chopped
garlic cloves, finely chopped
1Prepare Chile Barbecue Sauce.
2Heat all ingredients to boiling over medium heat; reduce heat to medium-low.
3Cook uncovered 15 minutes, stirring occasionally.
4Trim fat from pork tenderloin.
5Cut pork into 1-1/2-inch cubes.
6Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl.
7Cover and refrigerate at least 4 hours but no longer than 24 hours.
8Cover ands refrigerate remaining sauce.
9Set oven control to broil.
10Thread pork on six 10-inch skewers.
11Spray broiler pan rack with nonstick cooking spray.
12Place pork on rack in broiler pan.
13Broil with tops 3 inches from heat 5 minutes; turn.
14Brush with 1/4 cup of the sauce.
15Broil about 5 minutes longer or until pork is no longer pink.
16Serve with remaining sauce over steamed cabbage if desired.
17If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.