15 min
PREP TIME
5 min
COOK TIME
10
INGREDIENTS
INGREDIENTS 16 SERVINGS
- 6 tablespoons Miso Caramel Sauce
- 2 tablespoons (30 milliliters) unseasoned rice vinegar
- 1 tablespoon (15 milliliters) vegetable oil
- 1 1/2 teaspoons (7 milliliters) Garlic Powder
- 1 1/2 teaspoons (7 milliliters) Ginger, Ground
- 1 teaspoon (5 milliliters) Pepper, Coarse Black
- 1/2 teaspoon (2 milliliters) sesame oil
- 1 pound (500 grams) pork tenderloin , cut into 4-inch (10-cm) strips (about 1/4-inch/0.5-cm thick)
- 1 tablespoon (15 milliliters) thinly sliced green onion
- 1 teaspoon (5 milliliters) sesame seed , toasted
Preparation
- 1 Whisk Miso Caramel Sauce, vinegar, oil, garlic, ginger, black pepper and sesame oil in small bowl until well blended. Reserve 1/4 cup (60 ml) for glazing pork; set aside.
- 2 Place pork in large resealable plastic bag or glass dish. Add remaining marinade, tossing to coat pork evenly. Refrigerate at least 1 hour or up to overnight. Remove pork from marinade and thread onto 16 skewers. (Discard any remaining marinade.)
- 3 Grill skewers over medium-high heat until pork is cooked to desired doneness and lightly charred on all sides, about 3 to 5 minutes, turning occasionally. Brush on all sides with reserved marinade during last 2 minutes of grilling. Sprinkle skewers with green onion and sesame seed to serve.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
