Ingredients Jump to Instructions ↓

  1. Marinade

  2. 1 cup sliced green onions

  3. 3 tablespoons Pure Wesson® Vegetable Oil

  4. 2 tablespoons finely chopped garlic

  5. 2 tablespoons finely chopped jalapeno pepper

  6. 1 tablespoon toasted sesame oil

  7. 1 tablespoon fresh lime juice

  8. 1 1/4 pounds pork tenderloin, cut into 1-inch pieces

  9. Ginger Dipping Sauce

  10. 1 tablespoon Pure Wesson® Vegetable Oil

  11. 1/2 cup chopped red onion

  12. 1 tablespoon grated fresh ginger

  13. 2 teaspoons finely chopped garlic

  14. 1 can (14 1/2 oz each) Hunt's® Petite Diced Tomatoes, undrained

  15. 1/4 cup seasoned rice vinegar

  16. 2 tablespoons La Choy® Soy Sauce

  17. 1 tablespoon granulated sugar

  18. 1/8 teaspoon crushed red pepper flakes

  19. 10 wooden skewers (6-inch), soaked in water

  20. PAM® Professional™ No-Stick Cooking Spray

Instructions Jump to Ingredients ↑

  1. Place green onions, oil, garlic, jalapeno, ginger, sesame oil and lime juice in a large resealable plastic bag. Close and shake to combine. Add pork; turn to coat evenly with marinade. Refrigerate for 4 hours.

  2. Sauce Heat small saucepan over medium heat; when hot add oil and onion. Cook 4 minutes stirring occasionally or until onion is tender. Add ginger and garlic; cook 1 minute or until aromatic.

  3. Cook's Tip: Dipping sauce may be made in advance and reheated for serving.

  4. Add undrained tomatoes, rice vinegar, soy sauce, sugar and red pepper flakes to pan; stir to combine. Bring sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally. Pour sauce into blender; puree 1 minute or until smooth. Keep warm.

  5. Place marinated pork on prepared skewers; discard marinade. Spray nonstick grill pan or large skillet with cooking spray; heat over high heat. When hot add skewered pork to pan; cook 3 to 5 minutes on each side, or until pork is cooked and no longer pink. Serve with dipping sauce.

  6. Cook's Tip: Skewered pork also may be cooked on an outdoor grill.


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