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Garlic Pork Kabobs

• 2 tbsp cornstarch
• 14 fl oz can of oriental broth
• 2 cloves garlic-minced
• 1 tbsp brown sugar-packed
• 1 tbsp ketchup
• 2 tsp vinegar
• 1 lb pork loin-boneless, cut into 1-inch cubes
• 12 medium mushrooms
• large red onion-cut into 12 wedges
• 4 cherry tomatoes
• 4 cups cooked rice, cooked without salt

Instructions:

In small saucepan mix cornstarch, broth, garlic, sugar, ketchup and vinegar until smooth.
Over medium heat, cook until mixture boils and thickens, stirring constantly.
On 4 long skewers, thread pork, mushrooms and onion alternately.
Place kabobs on lightly oiled grill rack over medium-hot coals. Grill uncovered 20 minutes or until pork is no longer pink, turning and brushing often with broth mixture.
Place one tomato on end of each skewer.
Heat remaining broth mixture to a boil. Serve with kabobs and rice.

Yields 4 servings.