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Spicy Pork Tenderloin Skewers Recipe
Spicy Pork Tenderloin Skewers Recipe photo by Taste of Home
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Spicy Pork Tenderloin Skewers Recipe

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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
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 6 servings

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

Nutritional Facts

1 each: 175 calories, 6g fat (1g saturated fat), 63mg cholesterol, 359mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 24g protein Diabetic Exchanges: 0 starch, 3 lean meat.

Directions

  1. 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.
  2. 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.
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.


Reviews for Spicy Pork Tenderloin Skewers

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
justmbeth 164674
Reviewed Aug. 18, 2013

"Had a a terrific flavor. Will do again!"

MY REVIEW
doitl8tr 96992
Reviewed Jul. 11, 2010

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

MY REVIEW
LeLimey 111594
Reviewed Jun. 12, 2010

"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!!"

MY REVIEW
donnawolf 111592
Reviewed Aug. 5, 2009

"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!"

MY REVIEW
Judieco 159553
Reviewed Jul. 30, 2009

"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."

MY REVIEW
meme4beach 96988
Reviewed Jul. 25, 2009

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

MY REVIEW
Sally Wisdom 96987
Reviewed Jul. 24, 2009

"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!"

MY REVIEW
Breezinlady 208109
Reviewed Jul. 23, 2009

"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."

MY REVIEW
penneygirl 142432
Reviewed Jan. 20, 2009

"My family hated this dish. Usually they love meat but the spices make this inedible."

MY REVIEW
penneygirl 158116
Reviewed Jan. 20, 2009

"My family hated this dish. Usually they love meat but the spices make this inedible."

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