This new find from the June 2011 issue of Everyday Food is another quick, easy and tasty dish that minimizes the time you spend in a hot kitchen. Cube a pork tenderloin, place the cubes on skewers with snap peas (or snow peas, which I used) and scallions and grill. Just before the kebabs are done, brush them with a ginger-hoisin sauce.

Place cubed pork tenderloin on skewers with snow peas and scallions

The kebabs are brushed with a ginger-hoisin glaze for the last few minutes of cooking

I have never been able to find hoisin sauce that does not contain additives or preservatives, so I make my own (you can find the recipe under my November 28, 2010 post about Kung Pao Shrimp). To avoid other additives and preservatives in this recipe, use tamari instead of soy sauce.


1/4 cup hoisin sauce

1 tablespoon soy sauce

1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece)

1 tablespoon rice vinegar

1 pork tenderloin (about 3/4 pound), cut into 3/4-inch slices or cubes

5 scallions, cut into 2-inch pieces

1/2 pound snap peas, trimmed


Heat a grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger, and rice vinegar.

Alternately thread pork tenderloin, scallions, and snap peas onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.

From the June 2011 issue of Everyday Food