Pork Tenderloin Kabobs with Ginger Dipping Sauce

I love food magazines....LOVE them. I have a subscription to Bon Appetit and Scott found this recipe within an ad for Hunts Tomatoes. (sometimes you have to look between the articles) And my oh my is this good. I absolutly love the smell of freshly grated ginger. That alone is worth it. When I first saw the recipe, I thought wayyyy to many ingredients for my taste but hey it was worth a try. Its actually not that hard to make. I recommend marinated the pork overnight to cut down on the some of the steps when you are actually making your dinner. I also like to serve this over white steamed rice. The sauce goes so well with it!

Pork Kabobs with Ginger Dipping Sauce

found in the May 2008 Bon Appetit


1 cup sliced green onions

3 tbsp. vegetable oil

2 tbsp. finely chopped garlic
2 tbsp. finely chopped jalepeño pepper

1 tbsp. grated fresh ginger
1 tbsp. toasted sesame oil

1 tbsp. fresh lime juice
1 1/2 pounds pork tenderloin, cut into 1 inch pieces

Ginger Dipping Sauce

1 tbsp. vegetable oil

1/2 cup chopped red onion

1 tbsp. grated fresh ginger

2 tsp. finely chopped garlic

1 can (14.5 oz.) diced tomatoes, undrained

1/4 cup seasoned rice vinegar
2 tbsp. soy sauce
1 tbsp. granulated sugar

1/4 tsp. crushed red pepper flakes

10 wooden skewers (6-inch), soaked in water
cooking spray

Prepare marinade: Place green onions, oil, garlic, jalapeño, ginger, sesame oil and lime juice in a large resealable plastic bag. Close and shake to combine. Add pork; turn to coat evenly with marinade. Refrigerate for 4 hours (or overnight).
Prepare sauce:
Heat small saucepan over medium heat; when hot add oil and onion. Cook 4 minutes stirring occasionally or until onion is tender. Add ginger and garlic; cook 1 minute or until aromatic. Add undrained tomatoes, rice vinegar, soy sauce, sugar and red pepper flakes to pan; stir to combine. Bring sauce to a simmer; simmer 10 minutes over medium-low heat, stirring occasionally. Pour sauce into blender, puree 1 minute or until smooth (careful with heated liquids in blenders!) Pour blended sauce back into saucepan, and keep heat on low to keep warm until pork is done.

Grill pork:
Place marinated pork on prepared skewers; discard marinade. Spray nonstick grill pan with cooking spray and heat or high heat. Or heat outdoor grill. When hot add skewered pork and cook 3-5 minutes on each side, or until pork is cooked and no longer pink. Serve with dipping sauce and white steamed rice and sprinkle with chopped green onions if you like.

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