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Pork Tenderloin Kabobs

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Griffin
Griffin Posts: 8,200
in EggHead Forum
Mrs. G has recently joined me on the eating better kick so I picked up some pork tenderloins for lean protein. And them 'membered she doesn't really like them. She thinks they are boring. So in order to spice it up, I chunked them up and marinated them in Stubb's green chile anytime sauce for about 3 hours. A first for us. Straight out of the bottle, I was a bit worried. It has some kick to it, but I figure it will mellow out on the grill. Veggies just got some canola oil and S&P

They went on the Egg around 550 with a bit of hickory chips for a hint of smoke.


Done.


Not bad a bad lil healthy meal. I was wrong about the sauce. It did NOT mellow and had quite a bit of kick to it. I was shocked and the wife ended up complaining towards the end, saying her mouth was on fire and she can tolerate heat. Oh well, can't win 'em all. Might have to dilute it next time with something...

I was a bit surprised when I went to put the meat on the skewer to find a bit of blistered skin from the chiles. At least I know they were roasted which I thought was pretty cool.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Excellent looking kabobs!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Hotch
    Hotch Posts: 3,564
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    Looks good Griff. How long on the Egg?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Griffin
    Griffin Posts: 8,200
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    Not sure @Hotch I put the peppers on first as I figured they would take the longest 6 minutes, then added the 'shrooms (4-6), then the pork which probably took somewhere between 6-8 minutes (I was drinking) and then when the pork was almost done, I tossed the 'maters in just for 2 minutes. You just kinda gotta watch it and judge how things are cooking. I will say that when cooking kabobs, its one of the few times I miss having a large gas grill. All that extra square footage and different heat zones. Or my offset smoker, but cooking in the main chamber with different heat zones. The Egg really doesn't shine here. IT works, but there are better tools, know what I mean?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Dyal_SC
    Dyal_SC Posts: 6,055
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    Griffen's Grub always looks good!  We are having pork and veggies tonight too.  
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  • LetsEat
    LetsEat Posts: 458
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    @griffin pork tenderloin is one of our healthy go-to proteins. I love the idea of a marinade with a little kick and am going to give Staubbs a try. My family, however favors a more mellow flavor profile.  Mrs. G might enjoy one of these:

    Marinade #1
    1 1/2 C Vegetable or Olive Oil
    3/4 C Soy Sauce
    2 1/2 t Salt
    1T Pepper
    2 Cloves Garlic/Smashed
    1/2 C Red Wine Vinegar
    1/3 C Lemon Juice
    1/4 C Worchestershire
    2T Dry Mustard
    1 1/2 t Parsley

    Marinade #2
    1 1/2 t Pepper
    1/2 C Vegetable or Olive Oil
    1/3 C Soy Sauce
    1/4C Red Wine
    3 T Lemon Juice
    2 T Worchestershire
    1 Clove Garlic/Smashed
    1T Dry Mustard
    Parsley

    Marinade #3
    1/4 C Olive Oil
    3 T Lime Juice
    2 Cloves Garlic/Smashed
    2t Cumin
     
    IL 
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  • Griffin
    Griffin Posts: 8,200
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    Thanks @LetsEat we've got another one in the freezer and I'll give it a shot, although the wife requested a teriyaki style one next. But after that maybe.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Griffin
    Griffin Posts: 8,200
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    Dyal_SC said:
    Griffen's Grub always looks good!  We are having pork and veggies tonight too.  

    Can't wait to see what you do with it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • blasting
    blasting Posts: 6,262
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    @Griffin   Nice looking simple meal.   I can do your version of healthy.  I've largely cut out carbs and sugars, but don't sweat the small stuff - a guy has to enjoy life, right?
    Phoenix 
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Fine fine cook.
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  • fiver29
    fiver29 Posts: 628
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    My favorite teriyaki is a chicken teriyaki recipe from CI.  You should be able to easily sub in pork for the chicken.  I adapted the recipe for your pork:

    Your Pork

    ½ cup soy sauce

    ½ cup sugar

    ½ teaspoon grated fresh
    ginger

    1 medium clove garlic,
    minced or pressed through
    garlic press (about 1
    teaspoon)

    2 tablespoons mirin

    ½ teaspoon cornstarch

    1. Get the Egg to a stable 300 or so.

    2. While grill heats up, combine soy sauce, sugar,
    ginger, and garlic in small saucepan; stir together
    mirin and cornstarch in small bowl until no lumps
    remain, then stir mirin mixture into saucepan. Bring
    sauce to boil over medium-high heat, stirring
    occasionally; reduce heat to medium-low and
    simmer, stirring occasionally, until sauce is reduced
    to 3/4 cup and forms syrupy glaze, about 4 minutes.
    Cover to keep warm.

    3. Sprinkle pork on both sides with salt and
    pepper. Place pork in single layer on a raised grid in 
    center of grill over roasting pan. Cover and cook
    until instant-read thermometer inserted into
    thickest part registers 140-150 degrees, 15 to 20
    minutes. Grill direct for a few minutes a side.

    4. Transfer pork to cutting board; let rest 2 to 3
    minutes. Cut meat crosswise into 1/2-inch-wide
    strips. Transfer pork to serving platter; stir
    teriyaki sauce to recombine, then drizzle to taste
    over pork. Serve immediately, passing remaining
    sauce separately.
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • SGH
    SGH Posts: 28,791
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    Great looking grub for sure. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Little Steven
    Little Steven Posts: 28,817
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    Looks good Grif,

    Try this sometime.

    Ingredients:

    • ½ lb unsalted butter

    • 1/2  Cup Thai sweet chili sauce or to taste

    • ½ Cup chopped onion

    • 1 Cup naturally brewed low sodium soy sauce

    • ¼ Cup grated ginger

    • 1 Cup kecap manis (Indonesian sweet soy sauce)

    • ¼  Cup lemon juice

    •1 Cup low sodium teriyaki sauce

    • 1 zest from 1 lemon

    • 30 or so bamboo skewers

    • 6 Clove garlic (rough chop)

    • 2 pork tenderloins

    • 2 Tbs or more hot chile flakes

    • Kecap Manis = equal parts molasses, teriyaki and soy sauce

    • 3 Tbs coriander seed

    • bunch  coriander/cilantro leaves as garnish

    • 2 Tbs cumin seed

     4 or 5 stalks lemongrass chopped fine, white tender part only

    • 1 Tbs mustard seed

    6 or 7 kaffir lime leaf chiffonade and fine slice

    Instructions:

    Soak skewers in water
    Toast coriander, cumin chili flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle into large pieces(you will sneeze and cough some in this step).
    Melt butter in saucepan and cook onion, garlic, ginger, lime leaf, lemongrass and lemon zest over medium heat until onion is transparent.
    Add spices, lemon juice,     teriyaki, soy and kecap manis and low boil 15 minutes. Allow to cool to room temperature
    Remove membrane, silverskin and excess fat from tenderloin. Cut the “tail” piece off about 2”.  Cut pork diagonally into pieces and about ½” cm in the middle and wider where the tenderloin is narrower. Lay meat out between plastic sheets and pound out to ¼” thickness.  Pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated. Shake or move container a few times during the marinade.

    Skewer pork pieces. Reserve marinade. Adjust BGE to 350*. Place skewers on grill and close for 4 minutes. Open dome, look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another 3minutes and check colour for doneness. Any sates that are not brown and caramelized can be finished with the dome open. If desired some of remaining marinade can be used for a glaze.

    Notes:

    Serve satay as a meal with rice and salad with a little of the marinade drizzled over the rice.
    Serve as an appetizer with spicy cashew/peanut sauce

    25 to 30 skewers

    Can use white or dark boneless, skinless chicken or tender beef as well.

     This was an adaptation of a recipe my mom used to do. A Malaysian guy that used to work for me suggested that I start pounding the pieces of pork so they take more of the marinade and make them more tender. He was so right.

    image

    Steve 

    Caledon, ON

     

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  • Chef_Hobo
    Chef_Hobo Posts: 70
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    Super simple Asian style marinade recipe that's always a hit:

    Half cup Soy Sauce
    Half cup Brown Sugar
    Half cup Water
    A few dashes of each:
    White Pepper
    Basil
    Ginger Powder
    Asian Five Spice
    Garlic Powder
    A few three-fingered pinches of Sesame Seeds
    A splash of White Wine Vinegar
    (Optional) Small Squirt of Rooster Sauce (Sriracha)

    You can mix it right in a gallon plastic bag if you want, just swish it around until the brown sugar dissolves.
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  • ksmyrl
    ksmyrl Posts: 1,050
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    Awesome looking cook. Love me some pork tenderloin. I like a simple mix of soy sauce and Raspberry syrup. Or any type of real syrup.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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