Start by trimming and removing the silver skin from 1.5-2 pork tenderloins.  Cut into 3-4" pieces for quick cooking. Marinate for a couple of hours. 

Marinade was Stubb's Chile, Lime, Ginger sauce but we  modified that by adding some gochujang and a shot of tequila. 

We added some honey and orange juice while it was cooking and Terence got a beautiful sear on the meat.

Other posts go more into our salads.