If using wooden skewers, soak them in about two inches of water for approximately 15 minutes while the grill heats, and pat them dry before adding the meat and tomatoes. This prevents the skewers from burning on the grill.
1 tablespoon brown sugar
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1 (1-pound) pork tenderloin, trimmed
1 teaspoon chile paste
16 cherry tomatoes
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
How to Make It
Combine first 7 ingredients. Cut pork in half crosswise; cut each half into 8 lengthwise strips. Combine pork strips and chile paste in a shallow dish; toss to coat. Sprinkle brown sugar mixture evenly over pork; toss to coat. Let pork stand 10 minutes.
Thread 1 pork strip and 1 tomato onto each of 16 (10-inch) wooden skewers. Place skewers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Combine soy sauce and oil; drizzle over pork.
I really enjoyed the flavors of the spice rub combined with the chile paste. I doubled the rub & chile pepper ingredients. Served this with grilled zucchini and couscous and it was great. The whole meal took only 20 minutes to prepare.
I thought the spice rub was a little too sweet. Served this with the peanutty couscous (although I used cashews and olive oil instead of peanuts and peanut oil) and peas. I am not usually a fan of couscous but this recipe had lots of flavor. High marks for visual appeal. Made the soy sauce/sesame oil drizzle for pork but forgot to use it.