I love to grill and September in Fairbanks Ranch is still very warm, so it’s still a great time of year to be cooking outside. This month I am sharing a recipe from my cookbook – Little Hands in the Kitchen. As a child my mom often made homemade applesauce when she served pork. So I often pair these kabobs with homemade applesauce and some roasted potatoes.
- 1 medium onion, chopped
- ¼ cup soy sauce
- 2 Tbsp. canola or olive oil
- 2 Tbsp. ketchup
- 1 clove garlic, finely chopped
- 1 pork tenderloin, cut into 1-inch cubes
- ½ onion, cut into 1-inch pieces
- For the marinade - in a small bowl combine the chopped onions, soy sauce, oil, ketchup, and garlic. Place cubed pork and large onion pieces in a plastic zip-lock bag that is set in a large bowl. Pour marinade over cubed pork and onion; seal bag. Marinate in the refrigerator for at least 4 hours or up to 6 hours, turning bag occasionally.
- Soak wooden skewers in water for at least one hour.
- Preheat grill to medium/high. Drain chops and onion pieces; discard marinade. Alternating, thread pork and large onion pieces onto prepared wooden skewers. Sprinkle kabobs with pepper, if desired; place on the grill. Grill 5 to 8 minutes or until juices run clear (160°F internal temperature), turning once halfway through grilling.
Don’t want to grill? You can also cook these on a stove-top in a grill pan.