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Grilled Szechuan Tenderloin Skewers
Take grilling to the next level with Grilled Szechuan Tenderloin Skewers. Flavorful pork tenderloin shows out in this crave-worthy twist on classic BBQ. Light up the grill and get the sweet heat you’ve been waiting for.
10 min 
Prep 2 hr 10 min 
Serves 6
Ingredients
- 2 pork tenderloins (about 2–2.5 lbs total), trimmed and cut into 1½-inch chunks
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp Szechuan pepper powder (or more if you want it bold)
- 1 tbsp chili garlic paste (sambal oelek works great)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- Neutral oil, for grill grates
- Toasted sesame seeds & sliced green onions, for garnish
Ingredients
- 2 pork tenderloins (about 2–2.5 lbs total), trimmed and cut into 1½-inch chunks
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp Szechuan pepper powder (or more if you want it bold)
- 1 tbsp chili garlic paste (sambal oelek works great)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- Neutral oil, for grill grates
- Toasted sesame seeds & sliced green onions, for garnish
Directions
In a mixing bowl or zip-top bag, combine the soy sauce, hoisin, honey, sesame oil, rice vinegar, Szechuan powder, chili garlic paste, garlic, ginger, and red pepper flakes. Whisk or shake to blend, then add the pork chunks. Toss to coat evenly. Marinate in the fridge for at least 2 hours, preferably overnight for deeper flavor.
Preheat your grill to medium-high (around 400°F). Lightly oil the grates. Thread the pork onto skewers, leaving a little space between pieces so the heat can circulate.
Grill over direct heat, turning every 2–3 minutes, until the pork is beautifully charred and reaches an internal temperature of 145-160 °F with a 3-minute rest.
Garnish with green onions and sesame seeds. Serve hot.