Years ago my friend Art brought these kabobs to a party. He threw them on the grill and we ate them as fast as he could cook them up. I will always think of him when I grill these up.
These are definitely not for the faint of heart, they pack a flavorful punch from the marinade. You will either love them or hate them, there is no in between, no sitting on the fence of indecision with these kabobs. I have yet to serve these up to any one that didn’t devour them.
I have been making these kabobs for years and we never grow tired of them. The hardest part? Grating the fresh ginger for the marinade. I found that using the smaller holes on my box grater makes quick work of grating the ginger needed for this recipe.
Start by making the marinade for the slices of pork tenderloin. To make the marinade start by combining equal parts soy sauce, sesame oil, and vermouth. A third cup of each makes plenty of marinade for a pork tenderloin roast.
Grate about an inch of fresh ginger root and add it to the soy/sesame/vermouth mixture.
Add 4-6 cloves of minced garlic. We love lots of garlic so I usually add even more most of the time.
Stir together the marinade.
Place sliced pork tenderloin in a large zip lock baggie and pour in the marinade.
Seal the bag and place in the refrigerator. Allow the sliced pork tenderloin to marinate overnight in the fridge.
Smooch the bag around a few times over the next day just to make sure that all the meat makes contact with the marinade.
When ready to cook, slide each piece of marinated tenderloin onto a bamboo skewer.
Use an up and down technique, like a fan, to skewer the meat.
Discard extra marinade and preheat your grill. I’m using a stovetop grill instead of heating up the big barbecue outside in the heat. I like using this smaller stovetop grill when I only have a small amount to cook up. The ring holds water which produces steam while grilling and helps keep the meat moist. It’s quite the ingenious little gadget. This is one kitchen gadget I actually use on a regular basis.
Grill kabobs over medium high heat for 2-3 minutes per side. These kabobs cook up quickly so keep a close eye on them. You don’t want to overcook them, resulting in dried out meat. Your aim is to cook them all the way through, with a nice char for flavor but still moist on the inside.
These kabobs are tasty served over a bed of wild rice pilaf.
You could also serve them over a bed of creamy mashed potatoes. Learn how easy it is to make the world’s fluffiest, creamiest mashed potatoes.
Art’s Asian Pork Kabobs
Ingredients
- 1 pork tenderloin, cut into ¼ inch thick slices
- ⅓ cup soy sauce
- ⅓ cup sesame oil
- ⅓ cup vermouth
- 5-6 cloves garlic, minced
- ½ inch piece fresh ginger
Instructions
- In a measuring cup combine soy sauce, sesame oil, and Vermouth.
- Stir in freshly grated ginger and minced garlic.
- Place sliced pork tenderloin in a large zip lock bag.
- Pour marinade over the meat. Seal bag and refigerate overnight.
- Preheat grill to medium high heat.
- Skewer meat onto bamboo skewers. Discard excess marinade.
- Cook kabobs on the grill until cooked through, about 2-3 minutes per side.
- Serve with wild rice pilaf.
You are going to love these kabobs! Something a little different to throw on the grill for the 4th of July.
If you decide to make these delicious pork kabobs, don’t forget to comment and leave a review, or tag me on Instagram so I can see it!
Very nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed browsing your blog posts.
In any case I will be subscribing to your rss feed and I hope you write again soon!