Mock-Grilled Pork Tenderloin

Servings: 4

It’s fun to serve kebobs – even if you don’t have an outdoor barbecue grill. Use a handy non-stick grill pan to work the magic. Once you have the pork cooked, wrap in foil while still hot on the skewers and place in a cooler for one hour before company arrives to keep the meat warm. (Yes, that’s right: an insulated cooler can keep cooked food warm.)



4 long wooden skewers, soaked in water for about 30 minutes
1/4 cup (generous) unsalted, shelled peanuts
1/4 cup soy sauce or Bragg
1/4 cup fresh lemon juice
1-1/2 tablespoons olive oil, plus 2 tablespoons for cooking
1 tablespoon agave syrup, or honey
1 tablespoon coriander
1 teaspoon ground black pepper
2 garlic cloves, minced
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
4 lemon wedges

Mock-Grilled Pork Tenderloin recipe


Use a food processor to blend together the peanuts, soy sauce, lemon juice, olive oil, agave syrup, coriander, pepper, and garlic.

Place the pork in a bowl and add the blended ingredients. Place in the fridge and let marinate for an hour, turning occasionally.

Heat the 2 tablespoons of olive in a grill pan coated with Teflon™ non-stick, and when the oil is hot, saute the pork pieces until dark grill marks show, about 6 to 8 minutes per side.

Let meat set and when cool enough to handle, push onto the skewers and serve. Garnish with lemons.