Pork Kabobs with Barbecue Sauce

Recipes Ingredients:

1 1-1/2-pound Pork tenderloin
Chile Barbecue Sauce

CHILE BARBECUE SAUCE
1-1/2 cups tomato puree
3/4 cup finely chopped onions (about
1-1/2 medium)
1/4 cup molasses
2 tablespoons red Wine vinegar or
cider vinegar
2 tablespoons finely chopped pickled
Hot chiles
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped

Recipe Instructions:

Prepare Chile Barbecue Sauce. 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. CHILE BARBECUE Sauce Heat all ingredients to boiling over medium heat; reduce heat to medium-low. Cook uncovered 15 minutes, stirring occasionally.