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Hoisin Marinated Pork Kabobs
with Pineapple Onion Salsa

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.

 


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