Grilled Pork Kebabs with Hoisin and Five-Spice
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 surface area for flavorful char. We also salt the chunks briefly to help the pork retain moisture. We toss the pork pieces in a flavorful, low-moisture glaze (which contains added cornstarch to help it cling) and thread them onto skewers. A midcooking application of glaze adds extra zing, and the brief time on the grill minimizes moisture loss.