Grilled Pork Kebabs With Hoisin And Five-Spice

• 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

1. 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.
2. 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.
3. 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.

pork tenderloins, kosher salt, garlic, cornstarch, hoisin sauce, vegetable oil spray, scallions

Taken from www.epicurious.com/recipes/member/views/grilled-pork-kebabs-with-hoisin-and-five-spice-58387217 (may not work)