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.

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)

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.

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

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.

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

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 brush, long grill tongs 

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.

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 stovetop golden brown rice or instant pot golden brown rice. Yum! They're great for meal prep, too.

Make it a Yummy day!

Monica

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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.

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