1 1/2 lb. pork tenderloin
1/4 c. butter
1 tbsp. lemon juice
Grated lemon rind
1 tsp. Tabasco
3 tbsp. grated onion
3 tsp. brown sugar
1 tsp. coriander
1/2 tsp. ground cumin
1/4 tsp. ginger
1 c. clove garlic, crushed
1/2 c. Indonesian soya sauce (OR) substitute Kikkoman teriyaki sauce

Salt and pepper to taste (don't over salt).

Use 8 inch wooden skewers (small).

Cut pork tenderloin into 3 inch cubes and place in shallow dish. Melt butter in saucepan and add remaining ingredients. Bring to a boil and simmer 5 minutes. Pour over meat. Cover and leave overnight in refrigerator. Turn meat periodically (butter will congeal but don't worry).

Remove meat from marinade (reserve) and put 5 or 6 pieces on each skewer. Grill on barbecue for 15 minutes or until done (don't over cook). Turn frequently - will keep in warm oven until dinner is served - but best straight off the grill.

Reheat marinade and pour over meat. Set on platter in a bed of rice. Great with spinach salad. Serves 6 to 8.