Here is another great recipe that I got off Hunts.com. The website gave credit to The Culinary Institute of America.
Marinade:
1 cup sliced green onions
3 tbsp. Oil
2 tbsp. finely chopped garlic
2 tbsp. finely chopped jalapeno pepper
1 tbsp. grated fresh ginger
1 tbsp. toasted sesame oil
1 tbsp. fresh lime juice
1 1/4 lbs. pork tenderloin, cut into 1-inch pieces.
Ginger Dipping Sauce:
1 tbsp. Oil
1/2 cup chopped red onion
1 tbsp.grated fresh ginger
2 tsp. finely chopped garlic
1 can (14.5 oz) Petite Diced Tomatoes, undrained
1/4 cup seasoned rice vinegar
2 tbsp. Soy Sauce
1 tbsp. sugar
1/8 tsp. crushed red pepper
10 wooden skewers (6-inch) soaked in water
Directions:
1. Prepare marinade; Place green onions, oil, garlic, jalapeno, ginger, sesame oil and lime juice in a large resealable plastic bag. Close and shake to combine. Add pork; turn in coat evenly with marinade. Refrigerate for 4 hours.
2. Prepare sauce: Heat small saucepan over medium heat; when hot add oil and onion. Cook 4 minutes stirring occasionally or until onion tender. Add ginger and garlic; cook 1 minute or until aromatic.
3. Add undrained tomatoes, rice vinegar, soy sauce, sugar and red pepper flakes to pan; stir to combine. Bring sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally. Pour sauce into blender; puree 1 minute until smooth. Keep warm.
4. Place marinated pork on skewers; discard marinade. Spray nonstick grill pan or large skillet with cooking spray; heat over high heat. When hot add skewered pork to pan; cook 3 to 5 minutes on each side, or until pork is cooked and no longer pink. Serve with dipping sauce.
We actually grilled the skewers outside. It was great. If you are a salt lover the Dipping Sauce might need a little for your taste.
1 cup sliced green onions
3 tbsp. Oil
2 tbsp. finely chopped garlic
2 tbsp. finely chopped jalapeno pepper
1 tbsp. grated fresh ginger
1 tbsp. toasted sesame oil
1 tbsp. fresh lime juice
1 1/4 lbs. pork tenderloin, cut into 1-inch pieces.
Ginger Dipping Sauce:
1 tbsp. Oil
1/2 cup chopped red onion
1 tbsp.grated fresh ginger
2 tsp. finely chopped garlic
1 can (14.5 oz) Petite Diced Tomatoes, undrained
1/4 cup seasoned rice vinegar
2 tbsp. Soy Sauce
1 tbsp. sugar
1/8 tsp. crushed red pepper
10 wooden skewers (6-inch) soaked in water
Directions:
1. Prepare marinade; Place green onions, oil, garlic, jalapeno, ginger, sesame oil and lime juice in a large resealable plastic bag. Close and shake to combine. Add pork; turn in coat evenly with marinade. Refrigerate for 4 hours.
2. Prepare sauce: Heat small saucepan over medium heat; when hot add oil and onion. Cook 4 minutes stirring occasionally or until onion tender. Add ginger and garlic; cook 1 minute or until aromatic.
3. Add undrained tomatoes, rice vinegar, soy sauce, sugar and red pepper flakes to pan; stir to combine. Bring sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally. Pour sauce into blender; puree 1 minute until smooth. Keep warm.
4. Place marinated pork on skewers; discard marinade. Spray nonstick grill pan or large skillet with cooking spray; heat over high heat. When hot add skewered pork to pan; cook 3 to 5 minutes on each side, or until pork is cooked and no longer pink. Serve with dipping sauce.
We actually grilled the skewers outside. It was great. If you are a salt lover the Dipping Sauce might need a little for your taste.
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