Grilled Pork Kebabs with Hoisin and Five-Spice

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Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

To make the most of this supertender—but very mild—cut, we turn it into kebabs.

SERVES 4

TIME 1 hour, plus 20 minutes resting

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WHY THIS RECIPE WORKS

Pork tenderloin is popular because it’s lean and reasonably priced, but it lacks flavor and tends to be dry. Grilling increases flavor but only on the meat’s exterior. By cutting the tenderloin into 1-inch cubes for kebabs, we create more s...

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