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Gluten Free Teriyaki Pork Tenderloin Kabobs
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Cook time
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Gluten Free Teriyaki Pork Tenderloin Kabobs
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 3 pounds pork tenderloin
- 1 cup San-J Gluten Free Teriyaki Stir-Fry & Marinade - gluten free
- ⅓ cup brown sugar
- 2 inch ginger, thinly sliced
- 8 garlic cloves, minced
- 1 tablespoon sesame oil
- 3 to 5 tablespoons vegetable oil
- 5 tablespoons Sherry
- salt and pepper
Instructions
- Rinse the tenderloins with water, pat dry with paper towels and cut into bite pieces. Place in a large resealable plastic bag. Season with salt and pepper. In a medium bowl, combine the teriyaki sauce, brown sugar, ginger, garlic, sesame oil, vegetables oil and sherry. Marinate overnight in the fridge.
- Soak some bamboo skewers about 1 hour before grilling.
- Remove the meat from the marinade reserving the marinade for basting. Thread the tenderloin and grill on medium high about 10 minutes turning few times. You can baste it with the reserved marinade if you want to. Serve
