Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took honorable mention in the State Journal’s warm weather category in 1989 and was submitted by Jacqualyne Ringel Ehlers, of Madison.
Festive pork tenderloin kebabs
1/2 cup pineapple juice (reserved from 1 16-ounce can pineapple chunks)
1/4 cup soy sauce
1/4 cup chopped green onions
4 teaspoons toasted sesame seeds
1 tablespoon brown sugar
1 clove garlic, minced
1/8 teaspoon coarsely ground black pepper
1 can (8 ounces) water chestnuts, drained
1 1/2 pounds pork tenderloin, cut in 1 1/2-inch cubes
1 package (10 ounces) frozen Brussels sprouts, partially cooked
Bacon strips, cut in half (enough to cover water chestnuts)
1 can (16 ounces) pineapple chunks (same one used above for pineapple juice)
1 teaspoon cornstarch
Combine pineapple juice, soy sauce, onion, sesame seeds, brown sugar, garlic and pepper. Add water chestnuts, and marinate overnight. Add pork cubes and Brussels sprouts to marinade and marinate for 2 hours more. Wrap water chestnuts in bacon strips. Arrange pork cubes, wrapped chestnuts, pineapple chunks and Brussels sprouts on skewers. Add cornstarch to remaining marinade along with 2 tablespoons water. Stir over medium heat until thickened. Grill kebabs over medium coals in a covered grill for about 15 minutes, turning once halfway through cooking time and basting occasionally with marinade sauce. Pink should just leave meat. Do not overcook. Serve immediately on a bed of stir-fried vegetables. Yield: 6 servings.