Miso and Maple-Marinated Pork with Apple and Onion

Yields:	8 servings
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1	pound	pork tenderloin	or center-cut loin, boned and fat-trimmed
1/3	cup	miso
1/3	cup	maple syrup
1/4	cup	sake	or dry white wine, or water
2	tablespoons	ginger	fresh, minced
2	medium	apples
1	x	lemon juice
1	large	onion	cut into wedges and separated into layers

Cut meat into 1/8 inch thick slices 6-7 inch long.

In a heavy plastic food bag (about 1 quart), combine miso, syrup, sake, ginger, and pork; mix well.

Seal shut and chill for at least 1 hour or up until the next day.

Core apples; cut into 1/2 inch wedges.

Moisten with lemon juice to preserve color.

Thread a thin skewer through the end of a pork slice, then a piece of onion and a piece of apple.

Weave skewer through meat slice again and repeat process, dividing ingredients among 4-8 skewers.

If made ahead, cover and chill up to 3 hours.

Lay skewers on grill 4-6 inch above a solid bed of medium-coals (you can hold you hand at grill level for only 4-5 seconds).

Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.

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This is the same recipe my mother used for scalloped potatoes with ham. I would definitely give it a high rating.