Garlic Pork Kabobs

Campbell's Garlic Pork Kabobs Recipe

Here's a terrific grilling recipe...it uses pork loin and veggies basted with a sweet and sour sauce.  These versatile kabobs are great for relaxed weekend or weeknight cooking.

At a glance

Prep

25 min.

Total

55 min.

Serves

4

Cook: 10 min.

Grill: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons apple cider vinegar
1 pound boneless pork tenderloin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
1 cup long grain white rice, prepared according to package directions (about 3 cups)

How to Make It

  • 1

    Stir the broth, cornstarch, garlic, brown sugar, ketchup and vinegar in a 2-quart saucepan.  Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.

  • 2

    Thread alternately the pork, mushrooms and onion onto 4 skewers.

  • 3

    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 broth mixture. Place 1 tomato onto the end of each skewer.

  • 4

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

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  • Serving Suggestion: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced watermelon.
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RID#27049

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