I’ve found soy sauce to be an excellent marinade ingredient because the salt helps to tenderize the meat. If I’m using tenderloin, I marinate it for a shorter time — just for flavor — whereas if I use less tender cutlets, I try to marinate it 8 hours or overnight.


Yield: 8 servings



  • 1/4 C. (65 ml) vegetable oil
  • 1/4 C. (65 ml) white wine or water
  • 2/3 C. (160 ml) soy sauce
  • 1/4 C. (65 ml) rice vinegar
  • 2 T. fresh ginger, grated or minced (or 1 tsp. powdered ginger)
  • 3 cloves of garlic, smashed or minced
  • 4 T. sesame seeds (optional)
  • 16 thin pork cutlets (2-2.5 lbs./1.5 kg) or 2 pork tenderloins



1. If using wooden skewers, soak in water for 30 minutes.
2. Combine the first seven ingredients and set aside.
3. Slice cutlets into 1 1/2-inch (4 cm.) strips or cut tenderloin into 1/2-inch (1.5 cm.) thick medallions. Depending on the width of your medallions, you may need to cut them in half. Place the meat in a glass bowl and pour the marinade over it. Marinate for a few hours or overnight.
4. When ready to eat, thread the meat onto the skewers. Heat grill to medium. Grill the meat skewers until browned and cooked through, 3-4 minutes per side. Brush with remaining marinade to keep the meat moist.

Optional: During the last hour of marinating, throw some mushrooms in with the meat. Thread


If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world.  For more information, go to http://ciaofromdebbie.com/cookbooks/


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