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Spicy Pork Tenderloin Skewers Recipe

Spicy Pork Tenderloin Skewers Recipe photo by Taste of Home

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“My healthy prep-ahead skewers are easy to grill at the last minute, making them handy for time-pressed days. Red pepper flakes add a nice bite. Serve with steamed rice or broccoli.” —Dawn E. Bryant, Hershey, Nebraska

This recipe is:

Quick

Diabetic Friendly

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Spicy Pork Tenderloin Skewers Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 6 Servings

15 10 25

Ingredients

1 large onion, chopped
1/3 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon minced fresh gingerroot
1 tablespoon lemon juice
1 tablespoon canola oil
2 teaspoons crushed red pepper flakes
1/2 teaspoon pepper
2 pork tenderloins (3/4 pound each), cut into 1-inch cubes

Directions

In a blender, combine the first 11 ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
Drain and discard marinade. Thread pork cubes onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until juices run clear, turning occasionally. Yield: 6 servings.

Nutritional Facts 1 skewer equals 175 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 359 mg sodium, 6 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Originally published as Spicy Pork Tenderloin Skewers in Country Woman April/May 2008, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Spicy Pork Tenderloin Skewers

Spicy Pork Tenderloin Skewers

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Reviewed on Jul. 11, 2010 by doitl8tr

We just grilled these today and we really liked it! Served it over rice with the Macaroni Coleslaw Salad to accompany it!

Reviewed on Jun. 12, 2010 by LeLimey

I loved it! To the lady who commented on the heat, don't just cut down on the red pepper. Fresh ginger packs a mighty punch so you might want to cut that down to reduce the heat too. Hope it helps!!

Reviewed on Aug. 05, 2009 by donnawolf

Made this last night and I don't think my husband has ever raved as much about a recipe and I cook a lot...the only thing I did different is to use boneless country ribs cubed, and wisked the dressing instead of using a blender...came out great, this is a keeper!

Reviewed on Jul. 30, 2009 by Judieco

This was delicious. Even my 7 and 4 year old grandchildren loved it. Served it with a mix of vegetables also done on the grill.

Reviewed on Jul. 25, 2009 by meme4beach

I did this reciepe using the pork and it was delicious I have Chicken thighs marinating now I hope they are as yummy

Reviewed on Jul. 24, 2009 by Sally Wisdom

The low sodium content really appeals to me!

My husband loves spicy foods. . .Tabasco on almost everything he eats. I can no longer handle the hot stuff so I'd reduce the red pepper.

We'll try this for sure. . .with less red pepper!

Reviewed on Jul. 23, 2009 by Breezinlady

I prepared and my son grilled these and we all absolutely loved them - we like spicy food though. Maybe pennygirl should cut back on the red pepper flakes....I fix this again any time.