Goodness, my guys like kabobs. Yes, they do. And when they’re made with the ever tender pork tenderloin, sugar snap peas, and yum-yum Hoisin sauce… I snag one, stand back, and watch the rest disappear. Clean plates galore!
1/2 cup Hoisin sauce
2 tbsp soy sauce
1/2 tsp ground ginger
1-3/4 lb pork tenderloins cut into 1/2″ to 3/4″ disks
8 oz sugar snap peas (I bought frozen and thawed)
4 scallions, cut into 1-1/2″ pieces
10 bamboo skewers
1) Preheat outdoor grill
2) Soak bamboo skewers in water (to prevent them from becoming overly charred during grilling)
3) In small bowl, mix Hoisin sauce, soy sauce, and ground ginger; set aside
4) Thread pork, snap peas, and scallions on soaked bamboo skewers (as pictured: 1 pork, 2 snap peas, 1 scallion, 2 snap peas, repeated once, and finished with a third piece of pork–this resulted in 10 kabobs, though number may vary)
5) Grill kabobs 4-5 minutes each side until pork is just done; brush kabobs with Hoisin sauce on both sides and cook each side an additional 1 minute; remove from grill and serve with any left over Hoisin sauce; Chomp, chomp!