Get ready to transform your grilling game with Jodie's Pork Kebabs – a mouthwatering American-style recipe that promises to tantalize your taste buds and impress even the most discerning food lovers. These juicy, bourbon-glazed pork tenderloin skewers are not just a meal, but a culinary experience that combines bold flavors, tender meat, and a hint of smoky sophistication that will make your backyard barbecue the talk of the town.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1.5 lbs pork tenderloin, cut into cubes
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Skewers
Instructions
- Prepare the marinade by combining bourbon, soy sauce, brown sugar, Dijon mustard, and garlic powder in a medium bowl. Whisk ingredients until well blended and sugar is dissolved.
- Cut pork tenderloin into uniform 1-inch cubes, ensuring even cooking and consistent size.
- Place pork cubes in a large resealable plastic bag or non-reactive container. Pour marinade over the meat, ensuring all pieces are thoroughly coated.
- Refrigerate and marinate for at least 2-4 hours, preferably overnight. This allows the flavors to penetrate the meat deeply.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Preheat grill to medium-high heat, around 400-450°F. Clean and oil grill grates to prevent sticking.
- Thread marinated pork cubes onto skewers, leaving a small space between pieces to ensure even cooking.
- Grill kebabs for 10-12 minutes, turning every 3-4 minutes to achieve even char and internal temperature of 145°F.
- Remove kebabs from grill and let rest for 5 minutes to allow juices to redistribute.
- Optional: Brush with additional bourbon sauce before serving for extra flavor.
- Serve hot with your choice of side dishes like rice, grilled vegetables, or fresh salad.
Tips
- Marinate Wisely: For maximum flavor, marinate the pork for at least 4 hours or overnight. This allows the bourbon and soy sauce to deeply penetrate the meat.
- Uniform Cutting: Cut pork into consistent 1-inch cubes to ensure even cooking and prevent some pieces from becoming overcooked.
- Skewer Strategy: Leave a small space between meat cubes on the skewer to promote even heat distribution and perfect charring.
- Temperature Control: Use a meat thermometer to check that the internal temperature reaches 145°F for perfectly cooked, safe-to-eat pork.
- Rest and Relax: Always let the kebabs rest for 5 minutes after grilling to allow juices to redistribute, ensuring maximum tenderness.
- Bonus Flavor Hack: Brush with extra bourbon sauce just before serving for an intense flavor boost that will make your guests swoon!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 30g
Fat: 10g
Saturated Fat: g
Cholesterol: 90mg
