Sweet-and-Sour Pork Skewers
You can grill these flavor-packed pork skewers outdoors, but we’ve adapted the recipe so it can be made using your oven’s broiler.
By Yankee Magazine|Jan 09 2023|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYou can grill these flavor-packed skewers outdoors, but we’ve adapted the recipe so it can be made using your oven’s broiler.
Yield:
6 servingsIngredients
2 tablespoons kosher salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 pounds pork tenderloin
12–16 eight-inch skewers, soaked in water for at least 15 minutes
Instructions
First, prepare the pork: In a small bowl, stir together the kosher salt, pepper, and garlic powder. Set aside.
Slice the pork loins crosswise into 2 1⁄2-inch-high medallions. Now cut each medallion lengthwise into 1⁄4-inch- thick strips. Toss the pork strips with the kosher salt mixture and refrigerate for at least 15 minutes and up to 1 hour.
Set your oven’s broiler to high heat and set a rack about 3 inches from the heating element (alternately, prepare a grill for medium-high heat).
Remove the pork from the marinade and thread it onto the prepared skewers, leaving an inch at the base.
Transfer the marinade to a small saucepan and bring to a rolling boil, then reduce the heat to low and cook for 5 more minutes. Set aside.
Arrange the skewers on two foil-lined rimmed baking sheets and broil for 2 minutes (if using a grill, lay the skewers directly on the grates), keep- ing a close eye as they cook. Turn the skewers over, baste them with marinade, then cook for 2 more minutes. Repeat this process of turning and basting until the meat is fully cooked and browned all over, 4 to 6 minutes longer.
