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Spicy Pork Tenderloin Skewers

“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


  • 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


  • 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.
Nutrition Facts
1 each: 175 calories, 6g fat (1g saturated fat), 63mg cholesterol, 359mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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  • Susan
    Jul 26, 2020

    I found this recipe this morning. Tonight was "pork" night, in our rotation of meats. I had everything for the marinade (subbed ground ginger for the fresh ginger root). Just my husband and me, so I just fixed white rice to accompany the pork skewers. We both LOVED this!!!! During this "lockdown," my husband and I have been working on our yard. And I've been dreaming of the time when we can again have people over.....thinking about offering this as an appetizer.....even maybe with a piece of pineapple. So good!

  • muffbear74
    Jul 6, 2017

    Liked the flavor. Certainly spcy, but not overwhemingly so.

  • justmbeth
    Aug 18, 2013

    Had a a terrific flavor. Will do again!

  • doitl8tr
    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!

  • LeLimey
    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!!

  • donnawolf
    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!

  • Judieco
    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.

  • meme4beach
    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

  • Sally Wisdom
    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!

  • Breezinlady
    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.