This is the original name of the recipe from All Recipes. Personally I don't get how this is classified as teriyaki...but then the boy said, "wow this tastes like teriyaki!" So apparently it does! Now don't get me wrong....just because I don't understand them to be "teriyaki" - They are absolutely DELICIOUS. This is one of the best ways I have ever cooked pork tenderloin. It is sooooooo moist and tender and beautiful and just a great way to approach the end of summer with my beloved BBQ.
I have attached the original recipe but I strayed a bit from it...so below is my version. Please, before the snow traps us all indoors, give this a try.
BBQ Teriyaki Pork Kabobs - Serves 4Ingredients
1 pork tenderloin - approx 1lb, cubed
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp rice vinegar
1 tsp chili pepper flakes
4 cloves of garlic, minced
1 tbsp of ginger, minced
1 tsp sriracha sauce (hot chili sauce)
1 tbsp honey
(OPTIONAL for Skewers: red peppers, onions, garlic, pineapple, cherry tomatoes, mushrooms...etc)
Mix all ingredients together and pour over the pork pieces. Mix well and refrigerate for 4 hours.
(You can reserve the left over marinade and boil it with some flour to thicken, and baste while grilling. mMmmmmMmM)
Preheat BBQ to medium heat - Mine's a beast, so it's always on low.
Skewer the pork with whatever lovely vegetables tickle your fancy.
Grill for about 5 minutes each side. I squeeze the pieces to test whether they are rare or well done - squishy means rare...so find a happy mid-squishy place.