GMA Recipe: Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce

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Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce
From GMA's Food Editor and author, Sara Moulton
Friday, May 27, 2005

What would summer be without firing up the grill and cooking piles of marinated meat? Chef Sara Moulton joined Good Morning America with creative recipes for your grilling and dining pleasure.

Active time: 45 minutes
Total time:1 1/4 hours (includes soaking skewers and preparing charcoal grill)

Ingredients

6 tablespoons cider vinegar

2 tablespoons sugar

2 tablespoons ketchup

1 1/2 tablespoons molasses (regular or robust, not blackstrap)

1 tablespoon minced garlic

1 tablespoon minced fresh serrano or other small, hot, green chile (1 or 2), including seeds

1/2 tablespoon minced peeled fresh ginger

1/2 teaspoon salt

1 one-pound pork tenderloin, trimmed

About 30 (8-inch) wooden skewers, soaked in water for 30 minutes

Directions

Make the barbecue sauce. Stir together all sauce ingredients in a 1 to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about1/2 cup, about three minutes. Transfer sauce to a medium bowl and cool to room temperature.

Barbecue sauce can be made six hours ahead and chilled, covered.

Prepare and grill the pork kebabs. Put tenderloin on a cutting board. Starting about five inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8- to 1/4-inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board.

Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than two inches wide in half lengthwise.)

Thread two skewers, one at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand five inches above rack for one to two seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Kebabs can be prepared six hours before grilling (without salt or sauce) and chilled, covered with plastic wrap.

Sprinkle pork slices with 1/4 teaspoon of salt and brush both sides with barbecue sauce. Grill on a oiled grill rack, uncovered, turning over once, until just cooked through, two to three minutes total. Discard any leftover sauce.

If you aren't able to grill outdoors, cook kebabs in a hot, oiled, well-seasoned, ridged grill pan over moderately high heat.

Serves 4

Recipe from Gourmet magazine, Aug. 2003. Epicurious.com, copyright © 2005 CondèNet, Inc.