Pork and Snow Pea Kebabs with Ginger Hoisin Glaze

  • 1/4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece)
  • 1 tablespoon rice vinegar
  • 1 pork tenderloin (about 3/4 pound), cut into 3/4-inch slices
  • 5 scallions, cut into 2-inch pieces
  • 1/2 pound snow peas, trimmed

Heat a grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger, and rice vinegar. Alternately thread pork tenderloin, scallions, and snow peas onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.

[print-me target=”.post-content”]