1 (1 lb.) pork tenderloin
1/2 c. unsweetened pineapple juice
1/4 c. soy sauce
1/4 c. chopped onion
1 tbsp. brown sugar
4 tsp. sesame seed
1 clove of garlic, minced
1/8 tsp. pepper
Green pepper chunks
Pineapple slices, cut in thirds
1 tsp. cornstarch

Cut tenderloin into 1/3 inch slices. Combine next 7 ingredients for marinade. Add pork slices; marinate, covered, for two hours or up to 2 days in refrigerator. Thread pork on 4 skewers alternately with green pepper chunks and pineapple pieces. Dissolve cornstarch in 2 tablespoons water; thicken marinade with cornstarch mixture. Grill kabobs over charcoal fire, turning and brushing with thickened marinade. Yield: 4 servings.