Grilled Korean BBQ Tenderloin Skewers

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

• 1 large pork tenderloin, about 1 lb
• 3/4 cup prepared bulgogi sauce or another Korean BBQ sauce
• Canola oil (for greasing grill)
• Toasted sesame seeds (optional)

Preparation

1. Slice tenderloin crosswise into about generous 1/4 inch (0.5 cm) thick slices and place in a bowl.
2. Add sauce to bowl; cover and refrigerate for at least 30 minutes and up to 2 hours.
3. 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.
4. Brush barbecue grill with oil and preheat to high, about 450°F (230°C).
5. 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).

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.