Fire up the grill with this new twist on a classic Asian-inspired recipe, perfect for summer cookouts. Grilled Cherry Teriyaki Pork Skewers combine smoky charred pork tenderloin with a sweet and savory cherry teriyaki glaze.
This homemade teriyaki sauce, a combination of sweet cherries, savory soy, garlic, and a hint of brown sugar, can be used in three different ways: as a marinade, a glaze, and a dipping sauce. The sauce will be like an edible lacquer, emphasizing the cherry flavor.
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What is Teriyaki?
Teriyaki, traditionally from Japan, has become a very adaptable recipe in the United States. The term is derived from two different terms: teri, meaning shiny or glossy, and yaki, which means grill or broil.
The popularity of this preparation escalated in Hawaii and the Pacific Northwest during the 70s, particularly in areas where Japanese immigrants settled. As a result, teriyaki recipes were adapted using local ingredients such as pineapple, garlic, and ginger.
It is in this spirit that I created this cherry teriyaki recipe. Traditional teriyaki is a glaze but why not use all the deliciousness of the ingredients in some other applications? Use the savory and sweet flavors of the teriyaki as a marinade, infusing the mild pork with rich, flavorful seasoning. Serve any of the remaining glaze as a side for dipping the pork tenderloin skewers.
Skewer Ingredients
The ingredient list is not lengthy. However, the use of fresh cherries adds uniqueness to the traditional recipe, especially when combined with the umami of the soy.
- 1 ½ cups fresh cherries, pitted
- 3 slices of fresh ginger, peeled
- 2 garlic cloves, minced
- ¾ cup soy sauce
- ¼ cup mirin
- ⅓ cup light brown sugar
- ½ teaspoon ground black pepper
- 2 pounds pork tenderloin
- 4 green onions
- 1 ½ tablespoons of sesame seeds
Step by Step Instructions
How to Make Teriyaki Glaze from Scratch
- Remove the pits from the cherries. If you are using frozen cherries, defrost them. Keep any excess juice that accumulates as the cherries thaw.
- Peel and slice the fresh ginger into 3 slices the size of a nickel. Mince the 2 cloves of garlic. You should have a tablespoon of garlic.
- Add the cherries, ginger, garlic, soy sauce, mirin, brown sugar, and black pepper to a food processor or blender. Mix until everything has been pureed. Makes a generous 2 ½ cups.
Prepare Pork Skewers
- Trim any silver skin or extra fat from the pork tenderloin. Cut the tenderloins in half widthwise. Then cut each half in half lengthwise. Cut the pork into thin strips, approximately ½ inch thick.
- Place the pork in a shallow dish or a zip lock bag. Add half of the cherry teriyaki marinade to the pork, stirring to distribute it evenly. Marinate the pork for a
- minimum of 1 hour and up to 4 hours. Set aside.
Reduce Teriyaki Sauce
- Add the second half of the marinade to a small saucepan. If you have excess cherry juice from thawing frozen cherries, add it to the pan and stir to combine.
- Simmer over medium heat until the teriyaki begins to thicken. You may be tempted to boil the sauce over high heat. Keep the heat at medium. If the teriyaki sauce boils, it can become bitter. Don't walk away from it - the sugar in the teriyaki can burn quickly.
- Continue stirring for approximately 5-7 minutes until the thick teriyaki coats the back of a spoon. Divide the marinade in half - some will be used to brush the cooking skewers, and the other half will be used for dipping.
- While you are waiting for the meat to marinate, slice the green onions into thin pieces.
- If using a grill, prepare the charcoal or preheat a gas grill when the meat has marinated for at least 1 hour.
How to Grill Pork Skewers
- Thread the pork onto the skewers, keeping the meat flat and parallel to the skewer. By threading the pork this way, a larger surface area of meat is exposed on the grill.
- You can cook these on an outdoor grill, on the stovetop using a grill pan, or under a broiler. I have used a cast-iron grill pan on top of the stove with medium-high heat.
- Ensure the grill grates or grill pan are coated with vegetable oil to prevent the meat from sticking. When using a charcoal grill, the coals should be covered in ash and radiating heat rather than flames. The sugar in the teriyaki sauce can burn very easily.
- If you are using a broiler, line a sheet pan with aluminum foil and coat it with nonstick spray.
- Lay the skewers on the preheated grill, pan, or under a broiler. You are grilling the pork skewers for 2 minutes on each side. Grill for 2 minutes, then flip and brush the skewer with the cherry teriyaki glaze. When you flip the skewers again, add another layer of glaze.
- Grill the pork skewers for a total of 8 minutes.
- Place the cherry teriyaki skewers on a serving platter and garnish with green onions and sesame seeds. Serve with a side of the reduced cherry teriyaki sauce.
Pro Tips
If you're going to make this recipe, make sure to follow these pro tips!
- Cut the pork uniformly to balance cooking times.
- Bamboo or wooden skewers are typically used. Soak them in water for at least 30 minutes.
- Rotate the skewers consistently for an even char.
- Use fresh cherries for bright, natural sweetness.Oil the grates of the grill so that the meat will release.
- Avoid overbasting the pork during the early stages of grilling. The sugars in the teriyaki will burn.
Recipe highlight
Enjoy summer entertaining? Make the most of the grilling season with this recipe -
Substitutions and Suggestions
- Cook the skewers to an internal temperature of 145 degrees.
- You can use boneless pork loin, but be sure to trim the excess fat.
- Chicken boneless breasts and thighs work as well with this recipe.
- Make the kebabs ahead of time if you are entertaining. Marinate the skewers, assemble them, and store in an airtight container.
Serving and Side Dish Ideas
Create a delicious dinner by pairing Grilled Cherry Teriyaki Pork Tenderloin Skewers with a variety of fresh side dishes that highlight summer seasonal vegetables.
Try grilled vegetables such as colorful bell peppers, sweet onions, asparagus, baby potatoes, or zucchini. After grilling the vegetables, toss them in garlicky olive oil and season with salt and pepper.
A cool and crisp cucumber salad is a refreshing side that partners well with the pork tenderloin skewers. Serve the pork teriyaki on a bed of herby cilantro rice.
Summer Grilling Recipe
This Grilled Cherry Teriyaki Pork Tenderloin Skewers recipe is everything I love about summer grilling. It doesn't require a lot of prep and can be done ahead of time, which is perfect for summer entertaining.
Whether you're planning a cookout or a weeknight dinner, these pork skewers are an easy way to enjoy an outdoor meal. Full of smoky charred pork glazed with a bright cherry glaze, this dinner will impress your guests with its delicious sweet and savory flavor.
Recipe
Grilled Cherry Teriyaki Pork Tenderloin Skewers
Equipment
- 1 cherry pitter or small paring knife
- 1 food processor or blender
- 1 cutting board
- 1 knife
- 1 shallow baking dish (ziplock bag is a substitute)
- skewers (bamboo soaked in water)
- 1 grill pan, sheet pan, or grill
- 1 set of tongs
- 1 brush
- 1 small saucepan
Ingredients
Cherry Teriyaki Sauce
- 1 ½ cups cherries, pitted (9ounces/256 grams)
- 3 slices ginger, peeled (each slice the size and thickness of a nickel)
- 2 cloves garlic, minced minced
- ¾ cup soy sauce
- ¼ cup mirin (59 mls)
- ⅓ cup light brown sugar (2.2 ounces/64 grams)
- ½ teaspoon black pepper ground
Pork Tenderloin Skewers
- 2 pounds pork tenderloin (900 grams)
- 4 green onions
- 1½ tablespoons sesame seeds
Instructions
Cherry Teriyaki
- Remove the pits from the cherries. If you are using frozen cherries, defrost them. Keep any excess juice that accumulates as the cherries thaw.
- Peel and slice the fresh ginger into 3 slices the size of a nickel. Mince the 2 cloves of garlic. You should have a tablespoon of garlic.
- Add the cherries, ginger, garlic, soy sauce, mirin, brown sugar, and black pepper to a food processor or blender. Mix until everything has been pureed. Makes a generous 2 ½ cups.
Prepare Pork Skewers
- Trim any silver skin or extra fat from the pork tenderloin. Cut the tenderloins in half widthwise. Then cut each half in half lengthwise. Cut the pork into thin strips, about ½-inch thick.
- Place the pork in a shallow baking dish or a zip-lock bag. Add half of the cherry teriyaki sauce to the pork, stirring to evenly distribute the marinade. Marinate the pork for a minimum of 1 hour and up to 4 hours. Set aside.
Reduce Teriyaki Sauce
- Add the second half of the marinade to a small saucepan. If you have excess cherry juice from thawing frozen cherries, add it to the pan and stir to combine.
- Simmer over medium heat until the teriyaki begins to thicken. You may be tempted to boil the sauce over high heat. Keep the heat at medium. If the teriyaki sauce boils, it can become bitter. Don't walk away from it. The sugar in the teriyaki can burn quickly.
- Continue stirring for approximately 5-7 minutes until the thick teriyaki coats the back of a spoon. Divide the marinade in half - some will be used to brush the cooking skewers, and the other half will be used for dipping.
- While you are waiting for the meat to marinate, slice the green onions into thin pieces.
- If using a grill, prepare the charcoal or preheat a gas grill when the meat has marinated for at least 1 hour.
Grill Skewers
- Thread the pork onto the skewers, keeping the meat flat. By threading the pork this way, there will be more surface area of meat on the grill.
- You can cook these on a grill, on the stove using a grill pan, or under a broiler. I have used a cast iron grill pan on top of the stove with medium-high heat.
- Make sure to coat the grill grates or grill pan with vegetable oil so the meat will not stick. If using a charcoal grill, the coals should be covered in ash and radiating heat rather than a flame. The sugar in the teriyaki sacue can burn very easily.
- If you are using a broiler, line a sheet pan with aluminum foil and coat with nonstick spray.
- Once the grill is hot or the broiler is ready, add the skewers. You are grilling the pork skewers 2 minutes on each side. Grill for 2 minutes, then flip and brush the skewer with the cherry teriyaki glaze. When you flip the skewers again, add another layer of glaze.
- The pork skewers will be grilled for a total of 8 minutes.
- Once all of the cherry teriyaki skewers have been grilled, garnish with the green onions and the sesame seeds. Serve with a side of the reduced cherry teriyaki sauce.
Notes
- Cook the skewers to an internal temperature of 145 degrees.
- You can use boneless pork loin, but be sure to trim the excess fat.
- Chicken also works well with this recipe.
- Make the kebabs ahead of time if you are entertaining. Marinate the skewers, assemble them, and store in an airtight container.
Nutrition
Julie says
The cherry teriyaki glaze is delicious!