Thai marinated skewered pork tenderloin grilled
Instructions:
- 1½ pounds (680 g) pork tenderloin, trimmed, cut into 1-inch (2½ cm) cubes
- 1 large red pepper, cut into 1½-inch (4 cm) squares
- 1 large green pepper, cut into 1½-inch (4 cm) squares
- Skewers
- Marinade (1½ cups)
- 1 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon Worcestershire sauce
- ¼ cup bourbon or brandy
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon parsley, chopped
- Mix all ingredients of the marinade in a medium-sized non-corrosive bowl and stir until sugar is completely dissolved.
- Pour marinade over the pork cubes and marinate for 4 to 8 hours, stirring occasionally to redistribute the marinade.
- If you are using bamboo skewers, soak them in water for 30 minutes to prevent burning.
- Fill skewers with alternate pieces of pork, red pepper, pork, green pepper until skewers are full. If you assemble them ahead of time, refrigerate.
- Grill over hot fire or under broiler for 8 to 10 minutes, turning once, until the meat turns caramel brown. Watch carefully that it doesn\'t burn; the brown sugar in the marinade caramelizes quickly.
- Serve at once. They are best fresh off the grill. Serve over rice with grilled or sautéed vegetables. Let your guests pick the grilled food off the skewers.
- Serves 4 as main meal, 16 as finger food.