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    Home » Recipes » Grilling

    Grilled Pork Tenderloin Skewers with Teriyaki Sauce

    Published: Oct 1, 2015 · Modified: Apr 26, 2017 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

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    Grilled Pork Tenderloin Teriyaki Skewers
    Grilled Pork Tenderloin Teriyaki Skewers

    When I’m asked to bring something to a tailgate, my first thought is “on a stick.” When I’m standing around in the Muni parking lot outside the stadium, with a red cup 2The red cup gives me plausible deniability if the police come by. Of course, the guys a few cars down are loudly doing shots, so I don’t know why I worry about this. of tasty beverage in one hand, skewers fit the bill perfectly.

    My goal was short, yakitori style pork skewers, with small bites of pork tenderloin. Unfortunately, I looked at the pack of 6-inch bamboo skewers at the store and thought “No, I have a ton of those at home.” Wrong! Luckily, I did have a couple of packs of 8-inch skewers, so bigger bites were now on the menu.

    My only regret? Twelve skewers of pork is not enough for a crowd of hungry guys. I should have doubled this recipe. Or tripled it.

    Recipe: Grilled Pork Tenderloin Skewers with Teriyaki Sauce

    Equipment

    • Grill (I love my Weber Q for tailgating)
    • 12 (8-inch) Skewers or 16 (6-inch) skewers
    • Basting brush

     

    Print
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    Grilled Pork Tenderloin Skewers with Teriyaki Sauce


    • Author: Mike Vrobel
    • Total Time: 4 hours 8 minutes
    • Yield: 4-6 1x
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    Description

    Grilled Pork Tenderloin Skewers with Teriyaki Sauce recipe - Japanese Yakitori inspired skewers.


    Ingredients

    Scale

    Brinerade and sauce

    • 4 cloves garlic, peeled
    • ½ inch piece of ginger, peeled
    • 2 green onions, cut into 1 inch pieces
    • 1 cup soy sauce
    • ½ cup mirin
    • ¼ cup peanut oil

    Everything else

    • 2 (1-pound) pork tenderloins, silver skin removed, cut into 1 inch pieces

    Instructions

    1. Brinerate and skewer the pork: Drop the garlic cloves, ginger, and green onions into a running food processor or blender, and wait for them to be completely minced. Turn off the motor, add the soy sauce, mirin, and peanut oil, and process for a minute to completely combine. Reserve ½ cup of the brinerade as a basting sauce. Put the pork tenderloin cubes in a gallon zip-top bag and pour the brinerade over the cubes. Squeeze out the air, seal the bag, and massage the bag to coat all the pork with the brinerade. Refrigerate in a baking dish for one to four hours, turning the bag occasionally to redistribute the brinerade. Skewer the pork, letting the excess brinerade drip off. (At this point I put the skewers into a double layer of zip-top gallon bags and refrigerated them overnight, then kept them on ice in a cooler until it was time to cook.)
    2. Set the grill up for direct medium heat cooking: Set the grill up for cooking with direct medium heat. I preheat my grill with all burners on high for ten minutes, then turn the burners down to medium and brush the grill grate clean.
    3. Cook the Skewers: Put the skewers on the grill over direct medium heat. If cooking on a gas grill, cook with the lid closed as much as possible. Grill until the pork is browned on the bottom, about 4 minutes, then flip the skewers and grill on the other side until browned, about 4 more minutes. Brush the skewers on both sides with the reserved basting sauce, then let them sizzle on the grill for another minute.
    4. Serve: Remove to a platter, brush with any remaining basting sauce, and serve.
    • Prep Time: 4 hours
    • Cook Time: 8 minutes
    • Category: Grilling
    • Cuisine: Japanese

    Did you make this recipe?

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    Pork Tenderloin Yakitori Skewers-1000291

    Pork Tenderloin Yakitori Skewers-IMG_3218

    Pork Tenderloin Yakitori Skewers-IMG_3164

     

    Pork Tenderloin Yakitori Skewers-IMG_3244

    Notes

    • I make my own teriyaki sauce for this recipe - it’s easy with a food processor or blender. But, if you want to take the easy way out, replace the Brinerade and sauce with a bottle of store-bought teriyaki sauce. I like Soy Vay brand teriyaki sauce for my last minute teriyaki needs.
    • In the end, “just” teriyaki skewers wasn’t exciting enough for our tailgate, so brought a bottle of Korean Gochujang, and a bottle of Thai Sweet Chili Sauce to go with my teriyaki sauce. That way, everyone could pick from a few different flavors.

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

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    Grilled Pork Shoulder Kebabs with Peppers, Onions, and Spice Rub (with Tailgating Tips)

     

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    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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