I bought a box of
Neufeld Farms pork kabobs through a Youth fundraiser recently. They were delicious and a great option for a quick, "freezer to grill" dinner. They got me thinking about trying my own version. So I gave it a try and was pleased with the results. Weeks later, on a busy day, it was so nice to just pull the bag out of the freezer, thaw them and grill them for an easy supper. Here's what I did.
2 fresh pork tenderloin (NOT previously frozen) Depending on the size of your tenderloin and the number of pieces on each kabob, this should make 6-8 kabobs.
For the Marinade:
- 1/2 cup pure maple syrup
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 2 cloves garlic
- 1 tablespoon grated fresh ginger (tip for grating ginger)
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- Combine all ingredients in a jar or shaker and mix well.
- Pour over pork in ziplock bags and remove as much air as you can before sealing.
- Of course, you can use this marinade for pork tenderloin or chops as well. Just marinate the meat for about 2-3 hours before grilling.
Here's a few pictures to show how I put the kabobs together.:
The wooden skewers I had on hand were too long so I snipped them to length with my pruning shears. (My 'problem solver' husband's suggestion)
Using fresh (not frozen) pork tenderloin, cut the meat into 1 1/2 inch chunks and thread 5 or 6 pieces on each skewer. Do not crowd them.