Crunchy pieces of sweet pepper complement juicy, tender morsels of pork for a colourful platter. Use 6-inch (15 cm) skewers. Or, if you wish, you can make larger skewers.
- Portion size 32 servings
In small saucepan, combine soy sauce, hoisin sauce, honey, sherry, ginger, vinegar, garlic, onions and oil; bring to boil. Dissolve cornstarch in 1 tsp, (5 mL) water, whisk into pan and boil, whisking, for about 1 minute or until slightly thickened. Let cool.
Meanwhile, trim fat from pork tenderloins; cut into 1/2-inch (1 cm) thick slices. Place in shallow glass dish. Pour marinade over top. Cover and refrigerate for at least 2 hours or up to 24 hours. Let pork stand in marinade at room temperature for 30 minutes.
Meanwhile, cut each sweet pepper into 32 bite-size pieces. Thread 1 piece of red pepper onto skewer, then pork, reserving marinade, then green pepper. Repeat to make 32 skewers.
Place on foil-lined baking sheets; broil for 4 minutes. Brush with reserved marinade; turn and broil for 4 minutes longer or just until hint of pink remains in pork.