The other day a friend who had just recently looked over this blog remarked on how quick and easy most of the recipes were. It was funny because that had never been an angle of mine and I know for a fact there are some fairly involved recipes on here, from back when spending several hours on a lazy Saturday afternoon making a dessert seemed not only possible, but relaxing.Â
She was right, though. Almost every recipe from the past year can be put together in about thirty minutes. Sometimes when I cook now I’m more concerned with how many dishes I’m using than how the end result will taste. I, like everyone, I think, hate doing the dishes. We may or may not have recently split a large Dairy Queen blizzard for dinner. I’m just saying.
That all being said, this recipe is one I plan on making many many times this summer. It can be prepped ahead and cooks in under 10 minutes. Pork tenderloin is near as lean as chicken breast and more flavorful; it can quickly dry out but I found that this method of cooking kept the meat moist and tender. I served it with broiled asparagus and a mixed green salad for a super healthy and crazyÂ EASY dinner.Â If you have kids who dislike spicy food (this does have a bit of a kick), give their meat a little rinse off before serving. This is what I did and my 11 month old gobbled it up.
Brown Sugar Sriracha Pork Kebabs
Adapted from America’s Test Kitchen
2 1/2 lb. pork tenderloin, trimmed and cut into 1 inch chunks
1 tsp. kosher salt
3 tbsp. brown sugar
1 tsp. cornstarch
1 1/2 tbsp. Sriracha
2 scallions, thinly sliced
1. Toss pork chunks with salt and set aside in a mixing bowl for about twenty minutes.
2. Meanwhile, whisk brown sugar, cornstarch and Sriracha in a small bowl until smoothly combined.
3. Reserve 1 1/2 tbsp. of the mixture by placing it in a second small bowl.
4. Toss pork with mixture until evenly coated. Place chunks onto 4 long metal skewers.
5. Heat grill to high and let heat, covered, about fifteen minutes.
6. Leave one burner on and turn off the others – place skewers over burner (on hot side of grill) and let cook about three minutes.
7. Flip and brush with reserved marinade. Continue to grill another 3 or 4 minutes on second side.
8. Transfer to serving platter and let rest about five minutes, covered with foil.
9. Serve, topped with scallions.
Leo would prefer pork kebab over rice cake, hands down.
2 thoughts on “Brown Sugar Sriracha Pork Kebabs”
These were great and super-easy. I mixed some siracha with plain greek yogurt for dipping, and that went over very well. Thank you!
Thanks, Mary Beth! I’m making these again this weekend for company. Glad they worked out well for you 🙂
Comments are closed.