Facebook0Twitter0Pinterest0 Ingredients 1 lb (0.5 kg) pork tenderloin ¾ cup (175 mL) plum sauce 1/3 cup (80 mL) frozen orange juice concentrate, thawed 1/3 cup (80 mL) cider vinegar 2 Tbsp (30 mL) soy sauce 1 Tbsp (15 mL) sesame oil ½ tsp (2 mL) salt ¼ tsp (1 mL) crushed red pepper flakes Directions Butterfly tenderloin by slicing horizontally, to but not through the opposite side Open Tenderloin as you would a book. Cover with plastic wrap. With a meat mallet or rolling pin, pound or roll until 1/4 to 1/2 inch thick. Cut pork across the grain into 1 inch wide strips, Thread strips onto small metal or prepared bamboo skewers, folding in thin ends. Place into non-reactive container, Mix remaining ingredients until thoroughly combined. Reserve half of marinade. Pour remaining mixture over pork skewers. Cover and refrigerate for 4-8 hours, turning occasionally. Remove pork marinade; discard remaining marinade. Preheat barbecue on high. Reduce heat to medium. Pat pork with paper towel to remove excess marinade. Grill pork 5-7 minutes, turning and basting with reserved marinade. Pairs well with, Pelee Island Lola Sparkling Pink Facebook0Twitter0Pinterest0 Found Under: AppetizersMain CoursesPorkBBQ / Grill / Broil Leave a Review Cancel reply You must Register or Login to post a comment.