Name: Grilled Thai Coconut-Lime Pork Skewers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 lbs (0.91 kg) pork tenderloin; 1 tablespoon (15 ml) complete seasoning; 8 wooden or metal skewers; 1 13.5 oz (400 ml) can coconut milk; 1/3 cup (79 ml) brown sugar; 1/4 cup (59 ml) lime juice; 1 tablespoon (15 ml) olive oil; 4 garlic cloves (minced); 1 tablespoon (15 ml) sriracha; 2 tablespoons (30 ml) soy sauce; 8 romaine leaves; 1/2 cup (118 ml) chopped unsalted peanuts; 1/4 cup (59 ml) chopped scallions

Description

Tender pork tenderloin marinated in a creamy coconut-lime sauce with a hint of spice, then grilled to perfection. Served with crunchy peanuts and fresh scallions for a vibrant finish.

Ingredients

Units Scale

2 lbs (0.91 kg) pork tenderloin
1 tablespoon (15 ml) complete seasoning
8 wooden or metal skewers
1 13.5 oz (400 ml) can coconut milk
1/3 cup (79 ml) brown sugar
1/4 cup (59 ml) lime juice
1 tablespoon (15 ml) olive oil
4 garlic cloves (minced)
1 tablespoon (15 ml) sriracha
2 tablespoons (30 ml) soy sauce
8 romaine leaves
1/2 cup (118 ml) chopped unsalted peanuts
1/4 cup (59 ml) chopped scallions

Instructions

Cube the pork tenderloin into 2 inch (5 cm) thick pieces and place in a large bowl.
Toss with the complete seasoning and let sit while you put together the marinade.
Combine the marinade ingredients in a large sealable bag or a glass dish. Pour out a 1/2 cup (118 ml) of the marinade and set aside for basting the kabobs.
Add the seasoned pork to the marinade and toss to coat the pork completely.
Cover and refrigerate for at least 4 hours or up to overnight. (If using wooden skewers, remember to soak them in water for an hour or two while the pork marinates).
Remove the pork from the marinade, draining off most of the excess. You may pat them dry with paper towels before skewering.
Divide the pork onto the 8 skewers.
Preheat your grill to medium-high heat (about 375°F / 190°C).
Oil your grill grates or spray with a non-stick spray, then place on the kabobs.
Grill for 3-4 minutes, then turn and baste with the reserved marinade.
Keep turning every 3-4 minutes and basting until you’ve reached a total cooking time of 15-18 minutes.
Remove the kabobs from the grill and place on a platter.
Serve the kabobs on the romaine leaves and garnish with the chopped unsalted peanuts and scallions.

Notes

If using wooden skewers make sure to soak them in water for an hour or two before getting them on the grill.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Thai