2 pork tenderloins, well-trimmed, about 12 oz / 375 g EACH
1 Tbsp (15 mL) canola oil
½ tsp (2 mL) EACH salt and ground black pepper
½ cup (125 mL) sodium-reduced soy sauce
¼ cup (50 mL) mirin
1 Tbsp (15 mL) unseasoned rice vinegar
1 Tbsp (15 mL) packed brown sugar
2 cloves garlic, pressed
1 Tbsp (15 mL) grated gingerroot
2-3 drops hot pepper sauce
2 tsp (10 mL) cornstarch mixed with equal amount water
5-6 Peak of the Market green onions, each cut into 2-inch pieces (white and pale green parts)
Toasted sesame seeds for garnish (optional)
8-10 bamboo skewers
Method
With sharp knife, slice each tenderloin into 20-24 uniform pieces. Place in large bowl. Toss with oil and season with salt and pepper. Set aside.
In small saucepan, combine soy sauce, mirin, vinegar, brown sugar, garlic, gingerroot, hot pepper sauce and cornstarch mixture. Bring sauce to a low boil over medium heat, stirring often. Reduce heat to low; simmer and continue to stir, about 5 minutes or until sauce is somewhat thickened.
Remove saucepan from heat and let sauce cool slightly. Reserve 3 Tbsp of sauce for serving.
Thread tenderloin and green onion pieces onto skewers, alternating between the two.
Preheat barbecue on high; reduce heat to medium.
Grill skewers just until nice grill marks appear, 2-3 minutes per side.
Brush skewers liberally with sauce. Grill 4-6 minutes more, turning and brushing with sauce every 2 minutes, until meat is almost cooked through.
Serve skewers drizzled with reserved sauce. Garnish with toasted sesame seeds, if desired.
45 minutes
