The temperature is changing quickly and so changes our dinner routine. We are removing the dusty cover from our barbecues and taking meals outside to the fresh summer air.
Easy meals are essential at this time of year because we all want to spend little time cooking and big time enjoying our friends and family. These recipes are great for entertaining or for a fun family meal. I’ve taken a LiberTerre pork tenderloin and I’ve done something a little unconventional with it. Because the tenderloin is so tender, I thought it would work great threaded onto a skewer and barbecued. Cutting a pork tenderloin crosswise is a little tricky but a sharp knife and slow and careful cuts is what will make this dish a success. The rest is easy!
I’ve given the pork a marinade of soy sauce and sesame flavours. These flavours continue to the dipping sauce but they get a hit of heat with red chili flakes.
What better pairing to barbecued skewers then a fresh, crunchy and delicious Asian slaw. Cutting all of the ingredients could be tedious work, however, the great thing about this salad is that you can easily prepare it the night before and store it in a Ziploc bag in your refrigerator overnight. The next day, add the simple dressing and your salad is ready to go!
This meal is always a winner with my family and friends and I will make you a bet that they’ll be asking you for this recipe (trust me!) 😉
With Love,
Julie
Sesame and Soy Marinated Pork tenderloin skewers with dipping sauce
- Yield: 6-8 1x
Ingredients
- 1 lb LiberTerre pork tenderloin, cut into strips
Marinade: - ½ cup low- sodium soya sauce
- 2 Tbsp Sesame oil
- 2 cloves of garlic, crushed
- 1 inch piece of ginger, peeled and grated
Garnish: - 2 green onions, thinly sliced
- 1 tsp sesame seeds
Dipping Sauce: - 4 Tbsp rice wine vinegar
- 4 Tbsp Soy Sauce
- 2 cloves garlic
- 1 inch piece of ginger, peeled and grated
- ½ tsp chili flakes
- ½ tsp sesame seeds
Instructions
- Combine the marinade ingredients into a Ziploc bag and set aside.
- Slice pork tenderloin crosswise into long thick strips about 5mm in width. Add the pork pieces to the marinade and seal the bag. Marinate in the refrigerator for about 1.5 hours, turning occasionally.
- Preheat the grill to medium-high heat. Remove the pork from the marinade, discard marinade.
- Thread the pork strips onto metal or soaked wooden skewers. Place pork skewers on grill and grill for about 2-3 minutes per side or until the juices run clear and the pork is cooked through.
- Prepare the dipping sauce. Whisk all of the ingredients together in a bowl and set aside until the pork is ready.
- Remove from the grill and serve hot. Garnish with green onion and sesame seeds. Serve the skewers with Asian Slaw (recipe below).
Crunchy Slaw
- Yield: 6-8 1x
Ingredients
- 1 cup kale, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 medium carrots, cut into matchsticks
- 1 cup Brussels sprouts, thinly sliced
- 1/4 cup sliced almonds
- ¼ cup raisins
Dressing: - 1 (3-inch) piece ginger, grated fine
- 1/2 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 lime, juiced
- 2 tablespoons sesame oil
- 1/2 cup peanut butter
Instructions
- Slice the kale, red cabbage, carrots, and Brussels sprouts. Add them to a large bowl along with the almonds and the raisins.
- Prepare the dressing, in a small bowl combine all of the dressing ingredients and whisk them together until combined. Add the dressing to the large bowl and toss with the slaw. Serve cold with the Soy and Sesame Pork Tenderloin Skewers.
*This post and recipe was created as part of a paid partnership between myself and Retail Ready Foods, however, and as always, all opinions are my own.
