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.