grilled_hoisin_pork_skewers
Grilled Hoisin Pork Tenderloin Skewers


Monica's favorite gear for
Pork Skewers
A flavorful marinade and basting sauce that is a key ingredient in this recipe.
A blend of seasonings that adds distinctive flavor to these pork kebabs.
These come in a variety of lengths. I use 10" skewers for this recipe, but any length will do
These non-stick mats keep the grill clean while adding grill marks and flavor to your food. They're especially great with foods like this that have a messy sauce.
I like this so much better than natural bristle brushes. It is heat resistant and dishwasher safe.
These 16" tongs are extra long to prevent burning your hand while grilling.

Grilled Hoisin Pork Tenderloin Skewers

tender, flavorful and easy


Grilled Hoisin Pork Tenderloin Kebabs

By Monica              12 10-inch skewers
These tender, flavorful, and easy kebabs are great in rice or noodle bowls and for meal prep. From TheYummyLife.com #porktendrloin #grilled #Chinese #Asian #ricebowls #noodlebowls #mealprep #makeahead

Tender, flavorful, and easy kebabs. Great for rice and noodle bowls and meal prep. Can be assembled a day ahead.

Ingredients
  • 1 1/2 to 2 lbs pork tenderloin, silverskin removed, cut into 1" pieces
  • FOR SAUCE:
  • 1/2 cup hoisin sauce
  • 1 1/4 teaspoons kosher salt (omit if using seasoned pork)
  • 2 teaspoons 5-spice powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cayenne (optional--reduce or omit for less heat)
  • 3/4 teaspoons corn starch
  • FOR GARNISH (optional): 2 green onions, thinly sliced

Directions
If using wooden skewers, soak in warm water for at least 30 minutes to lessen burning on the grill.

In small bowl, whisk together sauce ingredients. Remove 1/4 cup sauce mixture and reserve. Add pork pieces and remaining sauce to large bowl and toss to evenly coat.

Thread pork onto skewers, leaving 1/4-inch of space between each piece of meat to promote even cooking. (MAKE-AHEAD TIP: You can prep the skewers to this point, cover, and refrigerate up to a day ahead.)

Spray skewers all over with cooking spray.

Preheat grill on high heat, clean grates and use paper towels and tongs to coat grates lightly with cooking oil.

Grill pork skewers for 3-4 minutes until charred. Flip over, baste with reserved hoisen mixture, and cook 3-4 minutes more until internal temperature is 140 degrees. (May also be cooked indoors on a stovetop grill, in a panini press, or under the oven broiler.)

Transfer to platter and tent loosely with foil. Let rest for 5 minutes. Sprinkle with green onions and serve with rice.

FOR APPETIZERS: Use smaller skewers that hold  2-3 cubes of pork. Serve them with peanut dipping sauce. Recipe at: https://www.theyummylife.com/Asian_Peanut_Sauce

Adapted from Cooks Illustrated.

These tender, flavorful pork kebabs are a favorite for summer grilling. We like them in rice bowls with veggies, but they really can be served alongside any vegetable or side. You can prep the skewers ahead and keep them refrigerated until you're ready to grill. (This is adapted from a recipe by Cook's Illustrated.)

Step-by-step photos for making
Grilled Hoisin Pork Skewers

 

Step 1. Prep the pork tenderloin. Remove the silver skin; see this demonstrated in Chef Belinda's video. Cut the pork into 1-inch pieces.

collage_cut_pork_resize_tm.jpg

Step 2. Make the sauce by whisking together:

  • hoisin sauce (find it in the Asian aisle of your grocery store or on Amazon)
  • salt
  • black pepper
  • cayenne pepper (optional; omit if you don't want the heat)
  • garlic powder
  • corn starch
  • Chinese Five Spice Powder (available at many grocery stores and on Amazon)

collage_sauce_ingredients_resizetm.jpg

Step 3. In a large bowl, add pork pieces. Reserve 1/4 cup of the sauce and add the rest to the pork. Toss to evenly coat.

collage_mix_pork_sauce_resizetm.jpg

Step 4. If using wooden skewers, soak them in warm water for at least 30 minutes to lessen burning on the grill. (Skip this step if using metal skewers.)  view wooden skewers on Amazon

IMG_2265resizetm.jpg

Step 5. Thread the pork onto skewers, leaving 1/4-inch of space between each piece of meat to promote even cooking. Spray skewers all over with cooking spray.

  • Make-ahead tip. You can prep the skewers to this point, cover, and refrigerate up to a day ahead. Wait to coat them with cooking spray until right before grilling.

IMG_2294resizetm.jpg

Step 6. Preheat grill on high heat, clean grates with metal brush (if necessary), and use a bunched paper towel and tongs to coat grill grates lightly with cooking oil. (Read more about this in my post, How to Prevent Food From Sticking To The Grill)

  • TIP for less mess and no sticking, use grill mats! I discovered these a few years ago and use them for most of my grilling. They keep the grill clean and have a nonstick surface that makes it easy to turn the food as it cooks. You still get grill marks and flavor--without the mess! They are particularly great for foods that have a saucy, sticky marinade like these pork skewers, barbecue ribs, etc. I even assemble and grill pizza on these mats. They wash off easily in the sink or dishwasher. Find them on Amazon: Grill Mats

collage_grill_with_mats.jpg

Step 7. Place skewers directly on the grill grates or mats. Grill for 3-4 minutes until slightly charred. Flip over, baste with reserved hoisin mixture, and cook 3-4 minutes more until the internal temperature is 140 degrees. 

view on Amazon:  silicone basting brushlong grill tongs collage_grill_kebabs_resizetm.jpg

Step 8. Transfer to platter and tent loosely with foil. Let rest for 5 minutes. Sprinkle with green onions.

These pork kebabs are so tender and flavorful. They're a hit with my family.

squareIMG_2364resizetm.jpg

Great for appetizers, too. Simply use smaller skewers that hold 2-3 cubes of pork. Arrange them on a platter and serve them with peanut dipping sauce.

Prefer to cook these inside? No problem. The skewers may also be cooked indoors on a stovetop grill, in a panini press, or under the oven broiler.

Serve the skewers with rice or noodles and vegetables of your choice. I often include them in rice bowls with grilled vegetables and golden brown rice. Yum! They're great for meal prep, too.

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Make it a Yummy day!

Monica

Link directly to this recipe
Grilled Hoisin Pork Tenderloin Kebabs
By Monica              Servings: 12 10-inch skewers
Ingredients
  • 1 1/2 to 2 lbs pork tenderloin, silverskin removed, cut into 1" pieces
  • FOR SAUCE:
  • 1/2 cup hoisin sauce
  • 1 1/4 teaspoons kosher salt (omit if using seasoned pork)
  • 2 teaspoons 5-spice powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cayenne (optional--reduce or omit for less heat)
  • 3/4 teaspoons corn starch
  • FOR GARNISH (optional): 2 green onions, thinly sliced
Directions
If using wooden skewers, soak in warm water for at least 30 minutes to lessen burning on the grill.

In small bowl, whisk together sauce ingredients. Remove 1/4 cup sauce mixture and reserve. Add pork pieces and remaining sauce to large bowl and toss to evenly coat.

Thread pork onto skewers, leaving 1/4-inch of space between each piece of meat to promote even cooking. (MAKE-AHEAD TIP: You can prep the skewers to this point, cover, and refrigerate up to a day ahead.)

Spray skewers all over with cooking spray.

Preheat grill on high heat, clean grates and use paper towels and tongs to coat grates lightly with cooking oil.

Grill pork skewers for 3-4 minutes until charred. Flip over, baste with reserved hoisen mixture, and cook 3-4 minutes more until internal temperature is 140 degrees. (May also be cooked indoors on a stovetop grill, in a panini press, or under the oven broiler.)

Transfer to platter and tent loosely with foil. Let rest for 5 minutes. Sprinkle with green onions and serve with rice.

FOR APPETIZERS: Use smaller skewers that hold  2-3 cubes of pork. Serve them with peanut dipping sauce. Recipe at: https://www.theyummylife.com/Asian_Peanut_Sauce

Adapted from Cooks Illustrated.



Posted on Tuesday, June 30th, 2020








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