Spicy Pork Skewers

• 16 whole Bamboo Skewers
• 1- 1/2 pound Pork Tenderloin, Sliced Into 1/2 Inch Rounds
• 1/4 cups Orange Juice
• 2 Tablespoons Fresh Lime Juice
• 2 cloves Garlic, Minced
• 1 Tablespoon Sriracha Sauce
• 1 Tablespoon Low Sodium Soy Sauce
• 1 Tablespoon Brown Sugar, Packed
• 2 whole Scallions, Thinly Sliced (optional)

1. Note: Soak your bamboo skewers in water for 20 minutes.
2. If you dont, your skewers will catch fire.
3. Literally.
4. Do not forget to do this, people.
5. Start by mixing all the ingredients for the marinade in a small bowl.
6. Set the marinade aside while you prepare your skewers.
7. Slice pork tenderloin into 1/2 inch rounds.
8. Thread the rounds onto the bamboo skewers.
9. I tend to put 3-4 rounds on each kebab, but the choice is yours.
10. I also like to use 2 skewers for each kebab to help the meat lie flat and add some extra stability.
11. Place the skewers in a large Ziploc bag (or a shallow baking dish) and pour the marinade over them.
12. Refrigerate for at least 1 hour.
13. Obviously, the longer you can let them marinate, the better.
14. Remove skewers from the Ziploc bag, reserving the marinade, and place them on a lightly oiled grill or grill pan.
15. Grill for approximately 3 minutes on each side or until cooked through.
16. Pour the reserved marinade into a small saucepan and bring to a boil.
17. Lower the heat and simmer until it takes on a syrupy consistency (about 3 minutes).
18. Drizzle over kebabs.
19. This sauce-making step is optional, but I highly recommend it.
20. The sauce is bomb.
21. Sprinkle your kebabs with scallions and go wild.

skewers, tenderloin, orange juice, lime juice, garlic, sriracha sauce, soy sauce, brown sugar, scallions

Taken from tastykitchen.com/recipes/main-courses/spicy-pork-skewers/ (may not work)