Ingredients
- 1 lb pork tenderloin. cut into squares
- 1 sweet onion, cut into squares
- 4 peaches, cut into squares
- 1/2 c low sodium soy sauce
- 1/4 c water
- 1/4 c mirin (Japanese sweet rice wine)
- 1 tbsp. brown sugar
- 1 1/2 tsp. minced garlic (approx. 6 cloves)
- 1 1/2 tsp. minced fresh ginger
- 1 1/2 tsp. corn starch
- 1 tbsp. water
Instructions
- Teriyaki marinade: In a small sauce pan, add soy sauce, water, mirin, brown sugar, garlic and ginger. Stir to combine and dissolve sugar. On medium heat, bring marinade to a simmer. In a small bowl, add corn starch and water, and stir to dissolve corn starch. While stirring marinade on stovetop add corn starch mixture, stirring constantly to avoid lumps. Increase heat to medium-high and cook 1-2 minutes stirring constantly until thickened. Makes 1 cup.
- Teriyaki marinade: In a small sauce pan, add soy sauce, water, mirin, brown sugar, garlic and ginger. Stir to combine and dissolve sugar. On medium heat, bring marinade to a simmer. In a small bowl, add corn starch and water, and stir to dissolve corn starch. While stirring marinade on stovetop add corn starch mixture, stirring constantly to avoid lumps. Increase heat to medium-high and cook 1-2 minutes stirring constantly until thickened. Makes 1 cup.
- Place pork and teriyaki glaze in a large re-sealable plastic bag. Move bag around to coat the pork. Refrigerate at least 2 hours or overnight. Drain meat and discard marinade.
- Preheat grill to medium-high.
- If using bamboo skewers, soak skewers in water for 30 minutes before using. Using eight 10 inch skewers, start with onions, then peaches, then pork. Grill each skewer approximately 7-9 minutes, turning a couple of times. Pork should be barely pink inside. Place skewers on serving plate, cover with foil and let sit 5 minutes before serving.