Recipe - Miso- And Maple-Marinated Pork With Apple And Oni

1 pound Pork tenderloin*
1/3 cup Aka miso
1/3 cup Maple syrup
One fourth cup Sake**
One fourth cup Dry white wine**
One fourth cup Water**
2 tablespoon Fresh ginger,minced
2 Apples,mediumsized
Lemon juice
1 Onion,large***

* or centercut loin, boned and fattrimmed
** any one of these three, but not all
*** cut into wedges and separated into layers
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1. Cut meat into 1/8" thick slices 67" long. In a heavy plastic food bag
(about 1 quart), combine miso, syrup, sake, ginger, and pork; mix well.
Seal shut and chill for at least 1 hour or up until the next day.
2. Core apples; cut into 1/2" wedges. Moisten with lemon juice to preserve
color.
3. Thread a thin skewer through the end of a pork slice, then a piece of
onion and a piece of apple. Weave skewer through meat slice again and
repeat process, dividing ingredients among 48 skewers. If made ahead,
cover and shill up to 3 hours.
4. Lay skewers on grill 46" above a solid bed of mediumcoals (you can
hold you hand at grill level for only 45 seconds). Baste with marinade and
turn often until meat is no longer pink in center (cut to test), about 10
minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini