Ingredients
2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch chunks
1 t kosher salt
1 1/2 t five-spice powder
3/4 t garlic powder
1/2 t cornstarch
4 1/2 T hoisin sauce
Vegetable oil spray
2 scallions, thinly sliced
Preparation
Toss port and salt together in large town and let sit for 20 minutes. Meanwhile, whisk five-spice, garlic powders and cornstarch together in a bowl. Add hoisin to five-spice mixture and stir to combine. Set aside 1 1/2 T hoisin mixture.
Add remaining hoisin mixture to pork and toss to coat. Thread pork onto 4 metal skewers, leaving 1/4 inch between pieces. Spray both sides of meat generously with oil spray.
Prepare hot grill. Turn off non-primary burner. Clean and oil grate. Place skewers on grill and grill until charred, 3 to 4 minutes. Flip skewers, brush with reserved hoisin mixture, and continue to greill until second side if charred, registers 140 degrees, 3 to 4 minutes. Transfer to platter, tent loosely and let rest for 5 minutes. Sprinkle with scallions.
