Prep time: 15 minutes, plus marinade time
Cook time: 15-20 minutes
Servings: 4
1 Smithfield Fresh Pork Tenderloin
1/2 cup agave nectar
2 tablespoons Sriracha sauce
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon rice vinegar
- pint fresh pineapple chunks
wood skewers, soaked in water
Trim skin off pork tenderloin and cut into 1-inch cubes.
To make marinade: In bowl, combine agave, Sriracha sauce, garlic, soy sauce and rice vinegar, and whisk thoroughly.
Pour marinade into re-sealable bag and add cubed pork tenderloin. Marinate for up to 24 hours in refrigerator. Place tenderloin and pineapple chunks on skewers, alternating so pineapple is tight against tenderloin.
Heat charcoal or gas grill to medium heat. Grill skewers, turning every 5 minutes, until all sides are grilled. Cook until tenderloin chunks have reached internal temperature of 145 F.
Recipe courtesy of Pitmaster Darren Warth
