Bitsys Kitchen. Pork Kabobs with Barbecue Sauce

Pork Kabobs with Barbecue Sauce
1-1/2 cups tomato puree 3/4 cup finely chopped onions 1/4 cup molasses 2 Tbsp. red wine vinegar or cider vinegar 2 Tbsp. finely chopped pickled hot chiles	1 Tbsp. tomato paste 1 Tbsp. Dijon mustard 2 cloves garlic, finely chopped 1 1-1/2-pound pork tenderloin

Prepare Chile Barbecue Sauce: Heat all ingredients except pork to boiling over medium heat; reduce heat to medium low. Cook uncovered 15 minutes, stirring occasionally.

Trim fat from pork tenderloin. Cut pork into 1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl. Cover and refrigerate at least 4 hours but no longer than 24 hours. Cover ands refrigerate remaining sauce.

Set oven control to broil. Thread pork on six 10 inch skewers.* Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops 3 inches from heat 5 minutes; turn. Brush with 1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink. Serve with remaining sauce over steamed cabbage if desired.
6 servings

* If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.