1. Heat an element on your stove to medium 2. Utensils needed – small sauce pan, chopping board, chef’s knife, whisk 3. Mince the garlic and chop the onion into fine pieces – add to the sauce pan 4. Cut the lemon into quarters and squeeze the juice into the sauce pan 5. Add all remaining ingredients to the sauce pan and heat on the stove until it just starts to boil 6. Reduce heat to low and simmer for 3 – 5 min. (you want to just get the sugars broken down and combined) 7. While the marinade is heating you can cut the pork tenderloin in 1″ x 1/2″ cubes 8. Once the marinade is finished you can add everything to a large ziplock bag or alternatively you can use a marinating container that has an air extractor and store in the fridge for 24 hours
The key to the marinade is to get it deep into the meat so it doesn’t dry out during the grilling session. One trick I use is to poke each one of the pork pieces with a fork to aid in the marinating. A marinating dish with an air extractor will literally suck all the air out of the container and pull the marinade into the meat. It really works well.
Let’s Get Grilling 1. Heat your favorite gas, propane or charcoal grill to at least 500 F 2. While your grill is heating up it’s time to add the meat to the skewers. You want to divide the meat across the 8 skewers making sure each cube touches the next without being to squished together 3. Once your grill is good and hot it’s time to throw on your skewers 4. I like to place the meat with the long side on the grill so I only have to flip them once – this should only take 5 – 7 minutes per side. Make sure they have black grill marks but aren’t overcooked – you don’t want to dry them out
January 9, 2018
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