Grilled Pork Kebabs with Hoisin and Five-Spice for Two

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Appears in Cook's Illustrated May/June 2015

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

SERVES2

TIME1 hour, plus 20 minutes resting

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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