From Cooking Light Magazine, May 2006.
1 tablespoon brown sugar
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1 (1-pound) pork tenderloin, trimmed
1 teaspoon chile paste
16 cherry tomatoes
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
Combine first 7 ingredients. Cut pork in half crosswise; cut each half into 8 lengthwise strips. Combine pork strips and chile paste in a shallow dish; toss to coat. Sprinkle brown sugar mixture evenly over pork; toss to coat. Let pork stand 10 minutes.
Thread 1 pork strip and 1 tomato onto each of 16 (10-inch) wooden skewers. Place skewers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Combine soy sauce and oil; drizzle over pork.
Yield: 4 servings (serving size: 4 skewers)
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