- 2½ to 3 lbs (1.13 to 1.36 kg) cut into 1½-inch cubes pork tenderloin 8 metal or wooden skewers
In a small bowl or measuring cup, whisk together all marinade ingredients until well blended. Reserve ¼ cup marinade for basting kebobs. Pour remaining marinade over pork cubes in a large, heavy-duty, resealable plastic bag. Seal bag and turn several times to coat pork evenly with marinade. Refrigerate for 1 to 4 hours.
Preheat grill to medium-high setting. Thread pork cubes onto skewers and discard marinade in bag. Brush grill rack lightly with oil. Grill kabobs for about 8 minutes total, turning every 2 minutes or so. Baste generously with reserved marinade during last minute of cooking time. Really soak ’em with sauce! Serve hot.
For gluten-free, use GF hoisin sauce and Tamari soy sauce.
If using wooden skewers, soak them in cold water for at least an hour before using to prevent burning.
Per kabob: 232 calories, 7 g total fat (2.1 g saturated fat), 33 g protein, 7.8 g carbohydrate (0 g fibre, 5 g sugars), 90 mg cholesterol, 306 mg sodium
YUM: Try this marinade on chicken thighs and drumsticks or salmon fillets.
YUMMER: Add a teaspoon or two of Sriracha hot sauce to the marinade. Spicy!
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