Sweet and Sour Pork Kebabs

KEBABS:

• • 2 pork tenderloins (1 to 1½ pounds, or 455 to 680 g each)
  • 6 skewers
  • ½ teaspoon salt
  • ½ teaspoon white pepper

GLAZE:

• • ½ cup (140 g) sweet and sour sauce
  • 2 teaspoons tomato sauce
  • 1 tablespoon (15 ml) sherry
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon grated ginger

INSTRUCTIONS:

1. 1. Mix all the ingredients for the glaze together in a small bowl. Make sure that the brown sugar and tomato paste are well incorporated. Taste the mixture and adjust the seasonings to your liking.
   2. Cut the pork tenderloins into 1- to 1¼-inch (2.5 to 3 cm) cubes.
   3. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
   4. Thread the pork cubes onto the skewers. Do not overpack. Season the kebabs with salt and white pepper.
   5. Place the kebabs onto the grill. Cook for 10 to 13 minutes, turning a few times during the cooking process. Halfway through the cook time, begin basting. Do this every 2 to 3 minutes or so until the internal temperature of the meat reaches 145°F (63°C). Watch that the glaze does not burn and transfer the kebabs to a cooler part of the grill as needed.
   6. Remove the kebabs from the grill and serve over rice or noodles. If you want a saucier finish, double the glaze recipe, divide it in half, pour one half into a separate saucepan, and simmer for 2 to 3 minutes over medium heat. Stir often. Serve the warmed sauce with the cooked kebabs.

NOTE:

• For a vegetarian or vegan option, use firm tofu or plain seitan instead of the pork tenderloins.