| Level: | Easy |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons cumin seeds
- 4 scallions (3 roughly chopped, 1 thinly sliced)
- 1 jalapeno pepper, roughly chopped (remove seeds for less heat)
- 1 2-inch piece ginger, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 3 tablespoons vegetable oil, plus more for brushing
- 1 tablespoon packed light brown sugar
- 1/4 cup plus 2 teaspoons soy sauce
- 1 teaspoon Chinese five-spice powder
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
- 1/4 cup rice vinegar (not seasoned)
- 1 teaspoon toasted sesame oil
Instructions
- Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
- Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
- Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
- Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
- Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 312 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 37 g |
| Cholesterol | 109 mg |
| Sodium | 776 mg |
Reviews
This was one of those nights where I grabbed a pork tenderloin without a plan and went looking for a recipe. Had all the ingredients except the jalepeno, so substituted a couple of healthy squirts of Sriracha. Totally forgot to hold back some marinade so did not baste with oil or make the sauce. Regardless, this was absolutely fantastic. We pulled out some applesauce for my son but the rest of us ended up taking some as well, because who doesn’t love applesauce? It was a great sweet counterpoint to the pork! Threw some broccolini on the grill alongside the kabobs and we were in business. I will play around with this recipe in the future–can see serving with pita, yogurt and veggies, or grilling with some pineapple. I like the idea from the other reviewer about using as an appetizer, too. Definitely keeping this in the rotation!
So Delicious! I let the pork marinate for a few hours before throwing it on the grill. It has a strong, smokey cumin flavor, which I love, but you could use fewer cumin seeds for a milder flavour. Will be a regular on our bbq this summer!
Followed recipe as printed…great dinner item…w rice/potatoes/veggie
Re-made exact recipe BUT put the marinated pork cubes on metal tray then in freezer for about 20 minutes.
Sliced each pork cube into thinner 1″ pieces…threaded 5 per skewer…completed recipe per directions. TERRIFIC coctail party item!
Annie, Fremont, CA
Re-made exact recipe BUT put the marinated pork cubes on metal tray then in freezer for about 20 minutes.
Sliced each pork cube into thinner 1″ pieces…threaded 5 per skewer…completed recipe per directions. TERRIFIC coctail party item!
Annie, Fremont, CA