Pork Yakitori

Yakitori Marinade

2 lb pork tenderloin, cut in 3/4in x 1 in chunks

scallions cut in 1in pieces

wooden skewers, soaked in water

Divide the yakitori marinade in half.

Put the pork tenderloins in a large zip-top bag, then pour half the yakitori sauce over the pork. Close the bag and squish the marinade around to coat the pork. Put in the refrigerator and marinate for 1 to 2 hours.

Skewer the pork and onions alternating leaving a long end to hold the skewer.

Oil the grill racks and preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. I prefer lots of lump charcoal on the big green egg. This creates a much hotter fire.

Remove the pork tenderloins from the bag and discard the marinade. Place the pork on the grill and Close the lid and cook, turning the tenderloins every 4 minutes. After 15 minutes, brush the tenderloins on all sides with some of the yakitori sauce so that they are completely coated. Reserve the remaining yakitori sauce for dipping. The tenderloin is done when it gives slightly to the touch or registers 145°F to 150°F on an instant-read thermometer. Remove from the grill to a cutting board and let rest for 5 to 10 minutes.

Serve with steamed rice

Urban Cowgill 2018