Cooking Directions

• Stir the broth, cornstarch, garlic, brown sugar, ketchup and vinegar in a 2-quart saucepan.  Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
• Thread alternately the pork, mushrooms and onion onto 4 skewers.
• Lightly oil the grill rack and heat the grill to medium.  Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Place 1 tomato onto the end of each skewer.
• Heat the remaining broth mixture over medium heat to a boil. Serve with the kabobs and rice.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 2 tablespoons cornstarch
• 2 cloves garlic, minced
• 1 tablespoon packed brown sugar
• 1 tablespoon ketchup
• 2 teaspoons apple cider vinegar
• 1  pound boneless pork tenderloin, cut into 1-inch cubes
• 12 medium mushrooms
• 1 large red onion, cut into 12 wedges
• 4 cherry tomatoes
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)