Beef or Pork Tenderloin Brochettes
Servings:	6 to 8
Ingredients	Preparation
3 pounds [1.4 kg] beef or pork tenderloin, into 1 1/2-inch [4-cm] cubes each 1 cup [250 mL] mild smoked barbecue sauce 2/3 cup [160 mL] orange marmelade 1/2 cup [125 mL] soy sauce 1 onion, finely chopped 1 [15 1/2-ounce / 440-mL] can pineapple chunks 1 onion, into thin wedges 2 cups [500 mL] freshly cleaned small whole mushrooms 1 sweet green pepper, membranes removed and seeded, cubed Any mixed meat, vegetable... or popcorn enhancing spices, to taste 6 to 8 skewers	Transfer beef or pork cubes into a zipper plastic bag. Mix together mild smoked barbecue sauce, orange marmalade, soya sauce and finely chopped onion. Pour all over meat cubes. Close bag, turn bag to well coat meat tenderloin cubes with mixture then leave to marinate, refrigerated, for 4 hours. When ready, preheat barbecue to medium intensity. Drain meat cubes reserving mariande separately. Drain pineapple chunks reserving juice separately. Alternately thread pineapple chunks, beef or pork cubes, onion wedges, whole mushrooms and sweet green pepper cubes onto skewers. Sprinkle to taste with mixed meat, vegetable or popcorn spices then brush pieces with part of reserved marinade and pineapple juice. Grill skewers onto hot barbecue rack directly over medium charcoals for 18 to 20 minutes, coating pieces with remaining marinade and pineapple juice at half time, turning skewers every once in a while until evenly browned. Throw away any remaining marinade.