This post is sponsored by The National Pork Board
Delicious and easy to make skewers with grilled pork tenderloin, and a soy sauce, and garlic dipping sauce. Cook up a huge plate of these for an easy summer appetizer!
Summer is definitely still with us and, that means you still have time to get out of the kitchen and into the back yard to cook! Break free from the hot and stuffy indoors and hang out by the grill with a cold beer and your favorite playlist.
With so many choices for grilling, I recommend trying some pork, and tenderloin is a great cut to use on the grill. Why tenderloin? Well, the area that the tenderloin comes from is along the base of the spine.
In any animal, the more a muscle is used, the tougher the meat becomes and the longer you have to cook it. The tenderloin is not a major muscle used to help the animal move, so it’s a great choice for these quick-cooking skewers!
Marinating your pork tenderloin
Because pork tenderloin is so lean, it can handle lots of flavor, so a good marinade is essential. My grilled pork tenderloin is marinated with Asian style flavors and ingredients you probably already have at hand.
Soy sauce - We don’t want to use too much, or the pork will be overly-salty, but we can balance it out with some sweetness.
Maple syrup - To add a touch of sweetness and caramelization when the skewers are grilling.
Rice vinegar - Another good ingredient to counteract the salty and sweet flavors.
Ginger - freshly grated or from a jar, but not the powder.
Orange juice and zest - Orange is a fantastic flavor in Asian cooking and complements almost all dishes. It pairs especially well with recipes like the Asian Chicken Pasta Salad, adding a refreshing citrus note that enhances the overall taste.
Garlic - Of course!!
How to cook your grilled pork tenderloin?
- Marinating. As I mentioned before, pork tenderloin is a very lean cut of pork, so with little to no fat the pork can run the risk of being dry if you overcook it. To prepare the tenderloin, slice it into thin strips. This will ensure quick cooking and more surface area for the marinade to work its magic.
- Cooking. Once the skewers are filled with marinated pork, place them on the hottest part of the grill and sear for about two minutes. Then, move them to an area with indirect heat to finish cooking and keep them juicy. The ideal internal temperature should be around 145 degrees F. This method ensures your grilled pork tenderloin skewers are perfectly cooked and flavorful.
- These skewers cook quickly, so make sure your dipping sauce is ready before you start grilling. Load up the grill, and once cooked, transfer the skewers to a large platter, piping hot and slightly charred. Your BBQ friends will love them!
How to Grill Pork Tenderloin
- Preparation: Trim excess fat and silver skin from the pork tenderloin. Marinate it in your favorite seasoning or marinade for at least 30 minutes.
- Preheat the Grill: Set up your grill for indirect heat. Preheat it to medium-high, around 400°F.
- Grill the Tenderloin: Sear the pork tenderloin over direct heat for 2-3 minutes per side. Move it to indirect heat and cook until the internal temperature reaches 145°F.
- Rest and Serve: Let the tenderloin rest for 5 minutes before slicing and serving.
For more delicious recipes and tips, visit Foodness Gracious.
Faq’s about Grilling Pork
What temperature should my grill be at?
To get those essential char-grilled marks on the pork, the grill has to be at least 400 degrees or even a little higher. Remember these skewers are quick to cook, so keep an eye on them.
Can I use pork loin if I can’t find tenderloin?
Pork loin in its whole form doesn’t cook as quickly as a tenderloin, but because we are looking for are thin slices of pork to build the skewers for this recipe, pork loin should be okay as a substitute.
Are metal skewers better than wooden?
It doesn’t really matter, but if you choose to use wooden, you will need to soak them in water for an hour before adding the pork and grilling.
Do I need to let the skewers rest after grilling?
If it was larger cut of pork I’d say yes, but this tenderloin is very thin and won’t contain much juice leftover after grilling. That’s why searing them over a high heat for a few minutes each side is important.
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