Make ahead Maple Soy Pork Kabobs

I bought a box of Neufeld Farms  pork kabobs through a Youth fundraiser recently.

They were delicious and a great option for a quick, "freezer to grill" dinner.

They got me thinking about trying my own version.

So I gave it a try and was pleased with the results. Weeks later, on a busy day,  it was so nice to just pull the bag out of the freezer, thaw them and grill them for an easy supper.

Here's what I did.

2 fresh pork tenderloin (NOT previously frozen)

Depending on the size of your tenderloin and the number of pieces on each kabob, this should make 6-8 kabobs.

For the Marinade:

• 1/2 cup pure maple syrup
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 2 cloves garlic
• 1 tablespoon grated fresh ginger (tip for grating ginger)
• 2 tablespoons olive oil
• 2 tablespoons rice wine vinegar

1. Combine all ingredients in a jar or shaker and mix well.
2. Pour over pork in ziplock bags and remove as much air as you can before sealing.
3. Of course, you can use this marinade for pork tenderloin or chops as well.  Just marinate the meat for about 2-3 hours before grilling.

Here's a few pictures to show how I put the kabobs together.:

The wooden skewers I had on hand were too long so I snipped them to length with my pruning shears. 

(My 'problem solver' husband's suggestion)

Using fresh (not frozen) pork tenderloin, cut the meat into 1 1/2 inch chunks and thread 5 or 6 pieces on each skewer.

Do not crowd them.

1. Make the marinade and set aside.
2. Place enough skewers for a meal into a ziplock bag. (Fold a piece of parchment paper several times and put it into the bottom of the bag and then tuck the sharp tips of the skewers into the fold so that they do not puncture the bags).
3. Divide marinade between the bags.
4. Zip bags shut, being sure to squeeze out as much air as possible.
5. Label the bags and date them and freeze.
6. The day you want to serve them, thaw in the fridge.
7. Grill over medium high heat for about 15-20 minutes, basting frequently with remaining marinade. Use a steak knife to cut into a chunk of pork to test for doneness.
8. Serve with rice.

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