Pork and Pepper Satays

2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp liquid honey
1 Tbsp sherry
1 Tbsp minced gingerroot
2 tsp rice vinegar
2 cloves garlic, minced
2 green onions, minced
1 tsp sesame oil
1/2 tsp cornstarch
2 pork tenderloins (each about 12 oz)
1 each sweet red and green pepper
In small saucepan, combine soy sauce, hoisin sauce, honey, sherry, ginger, vinegar, garlic, onions, and oil; bring to boil. Dissolve cornstarch in 1 tsp water; whisk into pan and boil, whisking for about 1 minute or until slightly thickened. Let cool. Meanwhile, trim fat from pork tenderloins; cut into 1/2" thick slices. Place in shallow glass dish. Pour marinade over top. Cover and refrigerate for at least 2 hours or upto 24 hours. Let pork stand in marinade at room temperature for 30 minutes. Meanwhile cut each sweet pepper into 32 bite-size pieces. Thread 1 piece of red pepper onto skewer; then pork, reserving marinade, then green pepper. Repeat to make 32 skewers Place on foil-lined baking sheets; broil for 4 minutes. Brush with reserved marinade; turn and broil for 4 minutes longer or just until hint of pink remains in pork.
Makes 32 hors d'oeuvres.

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