Pork Kabobs with Barbecue Sauce

Directions

Prepare Chile Barbecue Sauce.

Trim fat from pork tenderloin. Cut pork into 1½ inch cubes.

Mix pork and 1¼ cups of the sauce in large glass or plastic bowl.

Cover and refrigerate at least 4 hours but no longer than 24 hours.

Cover and 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 ¼ 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.

CHILE BARBECUE SAUCE: Heat all ingredients to boiling over medium heat; reduce heat to medium-low.

Cook uncovered 15 minutes, stirring occasionally