My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.
If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet. Serve the grilled Teriyaki pork kabobs with reserved marinade for drizzling over rice as a sauce.
Also try my grilled Teriyaki chicken fried rice.
Grilled Teriyaki Pork Kabobs
Servings 4 -6
For the marinade
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 clove garlic minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground pepper
- 1 boneless pork tenderloin they usually come 2 to a package, cut into bite-sized cubes
For the basting sauce
- 1 14.5 ounce can beef broth
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1/4 teaspoon ground ginger
For the kabobs
- Bamboo skewers soaked in water for at least an hour
- Pork tenderloin cubes
- Sweet onion cut into wedges
- Medium fresh pineapple cut into bite-sized cubes
Combine all of the marinade ingredients. Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
Prepare the basting sauce by combining all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes. Remove from heat.
Set up your grill for indirect and direct cooking.
Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don't like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.
If you don't have a grill, just cook the meat and veggies in a wok. Serve with reserved marinade for drizzling over rice as a sauce.
I have to say that this grilled pork tenderloin with cherry salsa not only came out tasting fantastic, it was mighty pretty looking too! The cherry salsa on top really made this dish, and would also go well on grilled crostinis. The pork was crazy tender, tasty and juicy. All-in-all, this was a great, simple dish to make that far exceeded my expectations!
I’d use the marinade portion of this recipe for grilled pork tenderloin with cherry salsa on other meats. It’d be great on pork chips or chicken.
Also check out my grilled pork tenderloin with a cantaloupe salsa.
Grilled Pork Tenderloin with Cherry Salsa
Servings 6 -8
- 1 cup fresh cilantro chopped roughly, divided
- 1/2 cup shallots minced, divided (use red onion if you don't have shallots on hand)
- 6 tablespoons fresh lime juice about 3 limes, divided
- 1/4 cup vegetable oil
- 2 pork tenderloins trimmed
- 1/2 pound fresh cherries stemmed, pitted,halved
- 1 jalapeño minced
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper
Place 1/2 cup of the cilantro, 1/4 cup of the shallots, 4 tablespoons of the lime juice and the vegetable oil in a large resealable baggie. Seal and shake to combine.
Add pork tenderloins to the baggie. Reseal, and toss to coat. Let marinate for 15-30 minutes at room temperature.
In a medium bowl, combine the remaining cilantro, shallots and lime juice. Add the cherries, jalapeno and olive oil. Mix and season with salt and pepper to taste.
Sear tenderloins over direct heat on the grill. Then continue cooking over indirect heat until the internal temperatures reach 145-150 F.
Remove from heat and let rest 10 minutes.
Slice thin and serve topped with cherry salsa.
These Thai pork burritos with Thai fried rice disappeared fast. They’re both very tasty. I’d say they’re excellent. The burrito is packed full of flavor. This is definitely not boring or bland.
For the fried rice recipe, click here. You’ll want to make it because it pairs perfectly with the Thai Pork burritos. The rice has a bit of fish sauce added. At first I wasn’t so sure about fish sauce. It’s rather ‘aromatic’ to put it mildly. But not only did it grow on me, I ended up loving it!
Also try my Thai peanut chicken with Ramen recipe.
Thai Pork Burritos with Fried Rice
- 1 pound ground pork
- 2 tablespoons fresh ginger grated
- 1 clove garlic minced
- 1 small onion thinly sliced
- 2 cups coleslaw mix with carrot
- 1 teaspoon olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 4 10 " flour tortillas warmed
- 1/4 cilantro chopped
Heat large nonstick skillet over high.
Crumble pork into skillet and cook until done.
Add the ginger, garlic, onion, and coleslaw mix. Stir fry with pork for 2-3 minutes or until the vegetables are wilted.
Add remaining ingredients.Cook, stirring constantly, another minute.
Spoon into warm torts, garnish with cilantro, and roll up to encase.
Pig shots (and variations) are a common treat at BBQ competitions, so I thought I’d throw a few on my smoker when doing my last smoke. Sausage, bacon, cream cheese and seasoning make for a great treat. It’s important to have a few little treats to snack on as a day’s worth of smoking goes on. A lot of these little delicious morsels became cook’s treats. Those are the bites that the cook gets to take before everyone else. That’s one of the best things of being the cook.
Pig shots are incredibly easy to make. You can use different combinations of creamed cheese and rubs to make your own flavors.
Also try my smoked Scotch eggs!
Great one-bite shots filled with smoked pork flavors, creamy cheese and a hit of spice.
- 1 pound thick-cut bacon
- 1 pound smoked sausage or kielbasa
- Cream cheese plain or flavored
- BBQ rub
- Brown sugar
Heat your smoker to 225 F.
Cut the bacon pieces in half in the middle.
Cut the sausage into coins that are half as thick as the bacon is high when stood on edge.
Wrap the bacon around the sausage and secure with a toothpick. You want the bottom of the sausage to be even with the bottom of the bacon. This will form a level edge on the bottom, and a little 'cup' at the top for the remaining ingredients.
Spoon some cream cheese into each 'cup'. Sprinkle with brown sugar and your favorite BBQ rub.
Place on smoker until the bacon is done and just starting to crisp up.