My son and daughter-in-law discovered this recipe while living in Japan. Folks always comment on the wonderful marinade and crunchy sesame seeds.
- 3/4 cup finely chopped onion
- 1/2 cup soy sauce
- 1/4 cup sesame seeds, toasted
- 1/4 cup water
- 3 tablespoons sugar
- 4-1/2 teaspoons minced garlic
- 1-1/2 teaspoons ground ginger
- 1/8 teaspoon cayenne pepper
- 2 pork tenderloins (3/4 pound each), trimmed
- In a large resealable plastic bag, combine the first eight ingredients. Cut pork into 1/4-in. thick slices; add to marinade. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.
- On each of six long metal or soaked wooden skewers, thread beef. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 9-12 minutes or until meat is tender, turning once. Yield: 6 servings.
Originally published as Sesame Pork Kabobs in Country Pork 1996, p103
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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