Title: Miso- and maple-marinated pork with apple and onion
 Categories: Meats
      Yield: 4 Servings
 
      1 lb Pork tenderloin*
    1/3 c  Aka miso
    1/3 c  Maple syrup
    1/4 c  Sake**
    1/4 c  Dry white wine**
    1/4 c  Water**
      2 tb Fresh ginger,minced
      2    Apples,medium-sized
           Lemon juice
      1    Onion,large***
 
  * - or center-cut loin, boned and fat-trimmed
  ** - any one of these three, but not all
  *** - cut into wedges and separated into layers
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  1. Cut meat into 1/8" thick slices 6-7" 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.
  2. Core apples; cut into 1/2" wedges. Moisten with lemon juice to
  preserve color.
  3. 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 shill up to 3 hours.
  4. Lay skewers on grill 4-6" 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.