20160529_184218This awesome recipe showed up in my inbox this week, just as I was putting away a couple Hormel Pork Tenderloins (Safeway had them on $5 Friday and I had $1 off coupons!). This required buying some non-staples, as coconut milk, fish sauce, and Sriracha aren’t usually in my pantry, but the results are well worth it. Here’s the original.

I followed the recipe pretty exactly, with small substitutions like garlic powder for fresh garlic and Louisiana hot sauce for Sriracha. If you use wooden skewers like we did, be sure to soak them in water first. I got 10 kebobs out of this, which was five servings in my house. They were tasty, tender, and really easy!

Coconut and Lime Pork Kebobs

Servings: 6

  • 1 1/2 pounds HORMEL® ALWAYS TENDER® Original Pork Tenderloin,cut into
    Marinating in the fridge

    1-inch cubes

  • 1/2 (13 .5-ounce) can coconut milk
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, smashed
  • 1/3 cup chopped fresh cilantro leaves
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Sriracha hot sauce
  • Romaine lettuce leaves, fresh cilantro leaves, roasted peanuts, green onions and cucumber, for topping20160529_183735

1. In large zip-top plastic bag, place pork, and next 8 ingredients. Seal and refrigerate 1 to 4 hours.
2. Remove pork from marinade and thread onto metal skewers. Reserve marinade for brushing while grilling.
3. Heat grill to medium heat. Grill kebabs, turning occasionally and brushing with marinade, until cooked through, about 12 minutes.
4. Serve in lettuce leaves and top with cilantro, roasted peanuts, green onions, and cucumber.