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Grilled Pork Tenderloin with Ginger Dipping Sauce

Yield 5 servings (2 skewers and 1/4 cup sauce each)


  • Marinade
  • 1 cup sliced green onions
  • 3 tablespoons Pure Wesson Vegetable Oil
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped jalapeno pepper
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lime juice
  • 1 1/4 pounds pork tenderloin, cut into 1-inch pieces
  • Ginger Dipping Sauce
  • 1 tablespoon Pure Wesson Vegetable Oil
  • 1/2 cup chopped red onion
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons finely chopped garlic
  • 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons La Choy Soy Sauce
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 10 wooden skewers (6-inch), soaked in water
  • PAM Professional No-Stick Cooking Spray

How to Make It

  1. Hands On: 1 hour
    Total: 4 hours 30 minutes

    Prepare marinade: Place green onions, oil, garlic, jalapeno, 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.

    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. Keep warm.

    Place marinated pork on prepared skewers; discard marinade. Spray nonstick grill pan or large skillet with cooking spray; heat over high heat. When hot add skewered pork to pan; cook 3 to 5 minutes on each side, or until pork is cooked and no longer pink. Serve with dipping sauce.