Grilled Pork Kebabs with Hoisin and Five-Spice
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By 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.
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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...
