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Grilled Pork Tenderloin Skewers with Teriyaki Sauce

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


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



Brinerade and sauce

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

Everything else

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


  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 1/2 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