2 pork tenderloins


1/4 cup maple syrup

3 Tbsp. lemon juice

3 Tbsp. soy sauce

2 Tbsp. grainy Dijon mustard (or any mustard you like)

2 Tbsp. chopped fresh rosemary


1Cut the pork tenderloin in half widthwise, then into even strips lengthwise. Put them into a ziplock bag along with the marinade ingredients; knead the bag a bit to blend everything, then stash in the fridge for up to 24 hours or in the freezer for up to 6 months.

2When ready to grill, soak bamboo skewers for at least 10 minutes, then thread the pork onto the skewers and grill for a couple minutes per side (depending on the thickness of the pork), just until done. Serve hot, warm or cold, preferably with peanut sauce.

3Makes lots. (We fed 8 adults and 5 kids.).