These juicy, flavour-packed skewers get grilled to caramelized perfection and are ideal for your next summer cookout.

This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.

Grilled Korean BBQ Tenderloin Skewers

Prep 15

Cook 10

These juicy, flavour-packed skewers get grilled to caramelized perfection and are ideal for your next summer cookout.

Servings

Ingredients

▢ 1 large pork tenderloin about 1 lb
▢ ¾ cup prepared bulgogi sauce or another Korean BBQ sauce
▢ Canola oil (for greasing grill)
▢ Toasted sesame seeds (optional)

Method

Slice tenderloin crosswise into about generous 1/4 inch (0.5 cm) thick slices and place in a bowl.
Add sauce to bowl; cover and refrigerate for at least 30 minutes and up to 2 hours.
Remove pork from marinade and discard marinade. Skewer each slice of pork by alternately threading and folding into a ribbon pattern. Use 5 to 6 slices for each skewer.
Brush barbecue grill with oil and preheat to high, about 450°F (230°C).
Place skewers on grill and cook for 4 to 5 minutes, turning halfway through. Remove to platter and sprinkle with sesame seeds to garnish (if desired).

Notes

TIPS: Freeze the tenderloin for 1 hour before slicing to make it easier to get thin slices.

If using bamboo skewers, be sure to soak them in water for at least 30 minutes before skewering.

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