Pork Kabobs:
1–2 pounds cubed pork tenderloin
2 Tbsp. rice wine vinegar
3 cloves garlic, minced
Salt and fresh ground pepper
1/4 cup hoisin sauce
2 Tbsp. soy sauce
|
Pineapple Salsa:
2 sliced white onions
2 tsp. sesame oil
Salt and fresh ground pepper
1/2 tsp. chili oil (optional)
2 Tbsp. olive oil, divided
1-1/4 cup diced fresh pineapple
2 Tbsp. lime juice
1/4 tsp. fresh chopped garlic
1 3-inch jalapeño pepper
2 Tbsp. chopped cilantro |
Combine hoisin sauce, vinegar, soy, garlic,
and sesame oil in a tough plastic bag. Add the cubed pork
tenderloin, seal and refrigerate for several hours or
overnight. To cook, preheat BBQ to medium heat. Put meat
on skewers and grill. Discard marinade. Season pork with
salt and pepper while grilling. Do not overcook. Remove
skewers when meat is slightly pink inside. Salsa: Season
with salt and pepper and saute the onions in 1 Tbsp. olive
oil. Add to pineapple, jalepeno, lime juice, remaining
oil, and cilantro. For hotter salsa, add chili oil. Serve
at room temperature aside the tenderloin.
