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Marinated Pork and Red Onions
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1 1/2 pounds | pork tenderloin, cut into 16 equal pieces |
1 | red onion, cut into 16 equal pieces |
8 8- to 10-inch bamboo skewers | |
1/3 cup | vegetable oil |
1/4 cup | dry red wine |
3 tablespoons | red wine vinegar |
3 tablespoons | soy sauce |
1 tablespoon | chopped garlic |
1 tablespoon | chopped peeled fresh ginger |
1 1/2 teaspoons | sugar |
Thread two 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. Broil kebabs until pork is cooked through, turning frequently and basting occasionally with marinade, about 12 minutes.
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