Thursday, May 2, 2013

Grilled Ponzu Pork Tenderloin

Summer is on the horizon and Mike and I made the executive decision that a new season calls for a new grill!  In truth, we were already a two-grill family.  Unfortunately, after witnessing Mike nearly lose both eyebrows to a gas blow-up last year, I refuse to allow him to use his.  My grill was seemingly less life-threatening, however, when we rolled it out for its spring debut, we discovered that rust was encroaching on most of the grates.  Oh well, a quick run to Home Depot and we're back in action!

These pork tenderloin kebobs were made for the grill.  Despite the fact that it's a lean cut of meat, pork tenderloin stays very moist and flavorful when it's cooked.  The ponzu sauce helps the meat caramelize on the grill and locks in the tangy, sweet flavor.

Ingredients (serves 4):
* 1 (2.5 lb.) pork tenderloin, cut into cubes
* 1/2 c. soy sauce
* 1/4 c. mirin
* juice of 1 lemon
* 1 tbsp. honey
* 1/4 tsp. red pepper flakes
* 2 green onions, chopped

Combine soy sauce, mirin, lemon juice, honey, red pepper flakes, and green onions in a bowl.  Whisk until well combined.  Add pork tenderloin to the bowl and marinate at least 30 minutes.  Skewer the meat onto metal or wooden kebob skewers.  Add the remaining marinade to a small pot.  Heat the grill over medium high add the kebobs.  Set the pot with the reserved marinade on a side burner and bring to a boil, whisking often.  As the meat cooks, brush it with the boiled marinade.  Cook the meat 10 minutes or so, turning often, until it has reached the desired temperature.  I served mine with grilled asparagus and brown rice.  Enjoy!

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