Wednesday, August 27, 2014

Make ahead Maple Soy Pork Kabobs


I bought a box of Neufeld Farms  pork kabobs through a Youth fundraiser recently.
They were delicious and a great option for a quick, "freezer to grill" dinner.
They got me thinking about trying my own version.
So I gave it a try and was pleased with the results. Weeks later, on a busy day,  it was so nice to just pull the bag out of the freezer, thaw them and grill them for an easy supper.
Here's what I did.

2 fresh pork tenderloin (NOT previously frozen)
Depending on the size of your tenderloin and the number of pieces on each kabob, this should make 6-8 kabobs.

For the Marinade:
  • 1/2 cup pure maple syrup
  • 1/2 cup soy sauce
  • 2 tablespoons ketchup
  • 2 cloves garlic
  • 1 tablespoon grated fresh ginger (tip for grating ginger)
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  1. Combine all ingredients in a jar or shaker and mix well.
  2. Pour over pork in ziplock bags and remove as much air as you can before sealing.
  3. Of course, you can use this marinade for pork tenderloin or chops as well.  Just marinate the meat for about 2-3 hours before grilling.
Here's a few pictures to show how I put the kabobs together.:


The wooden skewers I had on hand were too long so I snipped them to length with my pruning shears. 
(My 'problem solver' husband's suggestion)

Using fresh (not frozen) pork tenderloin, cut the meat into 1 1/2 inch chunks and thread 5 or 6 pieces on each skewer.
Do not crowd them.


  1. Make the marinade and set aside.
  2. Place enough skewers for a meal into a ziplock bag. (Fold a piece of parchment paper several times and put it into the bottom of the bag and then tuck the sharp tips of the skewers into the fold so that they do not puncture the bags).
  3. Divide marinade between the bags.
  4. Zip bags shut, being sure to squeeze out as much air as possible.
  5. Label the bags and date them and freeze.
  6. The day you want to serve them, thaw in the fridge.
  7. Grill over medium high heat for about 15-20 minutes, basting frequently with remaining marinade. Use a steak knife to cut into a chunk of pork to test for doneness.
  8. Serve with rice.



10 comments:

  1. great idea!!!! will do!!!!!

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  2. Fantastic idea Bev!! I must try this - pork tenderloin is one of my favourite meats to BBQ (can be prepared in so many different ways). Thanks for sharing this recipe and idea!

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  3. shirley bertheletteAugust 27, 2014 at 11:30 AM

    great job done. Bev will be doing this very soon... thanks

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  4. Love this idea. Thanks for sharing.
    Erin

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  5. You had me at "make ahead"..lol. Those sound delicious and I can't wait to try them.

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  6. shirley bertheletteAugust 28, 2014 at 1:37 PM

    Hi Bev. ! these would be tasty with chicken or beef I would think my question is can you marinate them over -night ?

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    Replies
    1. shirley bertheletteAugust 28, 2014 at 2:09 PM

      it me again the 2 cloves garlic are they minced?? thanks

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    2. Yes the garlic is minced. If you aren't going to freeze them, then I would soak the sticks in water prior to putting the meat on and then marinate the meat (chicken would work too) for 3-4 hours.

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    3. shirley bertheletteAugust 28, 2014 at 5:28 PM

      Thanks Bev for getting back too me , good to know about the marinate before cooking...guess beef is out for this kind of marinade -- yikes!!!(LOL)<3

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  7. Looks delish! Would love to have the rice side dish recipe as well!! :)

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