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| 1 1/2 x ca. 450 g | Pork tenderloin; cut into 16 equal pieces |
| 1 | Red onion; cut into 16 equal pieces |
| 8 | (8- to 10-inch) bamboo skewers; soaked in water 10 minutes |
| 1/3 Tasse | vegetable oil |
| 1/4 Tasse | red wine dry |
| 3 Esslöffel | red wine vinegar |
| 3 Esslöffel | soy sauce |
| 1 Esslöffel | garlic chopped |
| 1 Esslöffel | Chopped peeled fresh ginger |
| 1 1/2 Teelöffel | sugar |
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Thread 2 pieces of pork and 2 pieces of onion alternately on each skewer. Season with salt and pepper. Arrange kebabs in 13x9x2-inch glass baking dish.
Whisk all remaining ingredients in medium bowl. Pour marinade over kebabs. Let stand up to 2 hours at room temperature or cover and refrigerate up to 1 day, turning occasionally.
Preheat broiler. Drain marinade into small saucepan. Boil marinade 2 minutes. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes. Serves 4.
Pamram@Bev.Net (Pamela Ramsey)
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