Instructions: * - Or center-cut loin, boned and fat-trimmed

** - any one of these three, but not all

*** - cut into wedges and separated into layers

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.