I love the idea of pork, but often times find it bland and kind of dry. I was flipping through summer issues of Cooks Illustrated and saw an article with a recipe for grilled pork tenderloin kebabs. They boasted tender meat with a great flavor. The reason for the kebab was to get bite size pieces with a delicious flavor all around. BONUS: I threw together this whole meal in 35-40 minutes and didn’t heat my house. The kebabs turned out so good that Derek bragged to his buddy at a meeting tonight and next thing I knew I had them both in my kitchen eating the left overs cold out of the fridge. I grilled up some veggies along side these, and next go around I might make a little more glaze to toss some veggies in or be a littler more liberal on the pork.
GRILLED PORK KEBABS WITH HOISIN AND FIVE-SPICE
- 2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch pieces
- 1 tsp kosher salt
- 1 1/2 tsp five-spice powder
- 3/4 tsp garlic powder
- 1/2 tsp cornstarch
- 4 1/2 Tbsp hoisin sauce
- Vegetable oil spray
- 2 scallions thinly sliced
- Toss pork and salt together in large bowel and let sit for 20 minutes. Meanwhile, whisk five-spice powder, garlic powder, and cornstarch together in bowl. Add hoisin to five0 spice mixture and stir to combine. Set aside 1 1/2 Tbsp hoisin mixture.
- Add remaining hoisin mixture to pork and toss to coat. Thread pork onto 12 inch metal skewers, leaving 1/4 inch between pieces. Spray sides of meat generously with oil spray.
- Turn all burners of gas grill on high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners.
- Clean and oil cooking grate. Place skewers on hotter side of grill and grill until well charred, 3-4 minutes. Flip skewers, brush with reserved hoisin mixture, and continue to grill until second side is well charred, 3-4 minutes longer. Transfer to serving platter, tent loosely with foil, and let rest for 5 minutes. Sprinkle with scallions and serve.
*Optional Sweet Sriracha Glaze switch out: Substitute 3 Tbsp packed brown sugar and 1 1/2 Tbsp Sriracha sauce for five-spice powder, garlic powder, and hoisin sauce. Increase cornstarch to 1 tsp. Substitute 1/4 C minced fresh cilantro for scallions.