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

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


  • 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:1/2 starch, 3 lean mea


  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.

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Reviewed Aug. 18, 2013

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

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!"

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!!"

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!"

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."

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