• Take whole pork tenderloin out of package and pat dry.
  1 whole Pork Tenderloin
• Slice thin and against the grain - roughly 1/8-1/4" is ideal.

Combine Garlic and Ginger Marinade Ingredients

• To a bowl combine the ingredients in the specified quantities.
  3 cloves garlic, minced, 1 tsp black pepper, 3 tbsp low sodium soy sauce, 2 tbsp oyster sauce, 1/2 tsp baking soda, 1/4 tsp salt, 2 tbsp evaporated cane sugar, 1 tbsp vegetable oil, 1/2 tbsp ginger, peeled/grated
• Take your sliced pork and put into a ziplock bag and then pour your marinade into the bag.
• Massage marinade into meat and then marinate for at least 6 hours or ideally, overnight.
• While the pork marinates, soak bamboo skewers in water overnight.

Skewer the Pork

• The next day, take your skewers and weave the pork onto the stick.
• Don't tightly stack the meat, leave it somewhat loose on the skewer.

Get Your Grill to 350-400F

• I'm using a charcoal grill with an elevated cooking grate.
• Once at temperature, take your pork skewers and place on the grill.
• On my charcoal grill, these only take 2-4 minutes per side. What you're looking for is the meat to brown, not burn.
• Once done, take off the grill and allow to cool for a few minutes before serving.