Ingredients
1/3 cup plum jam2 tablespoons reduced-sodium soy sauce1 garlic clove, minced1/2 teaspoon ground ginger1 medium sweet red pepper1 medium green pepper1 small red onion2 pork tenderloins (3/4 pound each)
Preparation
For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On 6 metal or soaked wooden skewers, alternately thread pork and vegetables.
On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.
