PORK TENDERLOIN-SUGAR SNAP PEA-HOISIN KABOBS

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!

Pork Tenderloin Sugar Snap Pea Kabobs1

Pork Tenderloin Sugar Snap Pea Kabobs2

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!

Servings: 4

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PORK AND PLUM SAUCE STIR FRY

This Pork and Plum Sauce Stir Fry is easy and tasty. The only negative for my guys: chopsticks. They know how to use those lovely little pinchers–well, close enough–but chopsticks do limit one’s ability to quickly devour a tasty meal–a plus in my opinion since it always takes far longer to make than to eat 🙂

Pork and Plum Sauce Stir Fry

2 tbsp olive oil

1 tsp sesame oil (optional, but it adds a nice, snappy flavor)

1-1/2 pounds pork tenderloin, sliced thin into bite-sized pieces

1 orange bell pepper, chopped

4 green onions, sliced thin

1-8 oz can bean sprouts

6 oz whole wheat thin spaghetti, prepared al dente according to package directions

3/4 cup plum sauce

3 tbsp sherry cooking wine

sea salt

ground black pepper

2 tbsp chopped fresh cilantro

1) To large wok (or deep skillet), add olive oil and sesame oil and heat over medium-high; add pork and cook, stirring often, 4-5 minutes until lightly browned on both sides and no longer pink

2) Add bell pepper and cook, stirring often, 3 minutes; add green onions, bean sprouts, and pre-cooked spaghetti and cook, stirring often, 3 minutes

3) Stir in plum sauce and cooking wine, season with salt and pepper to taste, and cook 3 minutes; remove from heat, sprinkle with cilantro, and serve–see, easy!

Servings: 4