Pork Tenderloin Kabobs

Griffin

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.

SmokingPiney

Excellent looking kabobs!

Hotch

Looks good Griff. How long on the Egg?

Griffin

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?

Dyal_SC

Griffen's Grub always looks good!  We are having pork and veggies tonight too.  

LetsEat

@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
 

Griffin

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.

Griffin

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.

blasting

@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?

Tinyfish

Fine fine cook.

fiver29

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.

SGH

Great looking grub for sure. 

Little Steven

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.

Chef_Hobo

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.

ksmyrl

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.