Pork Strips

These grilled pork strips are the appetizer you want in your back pocket for barbecue season. Recipe contributor Karen Peterson of Hainesville, Illinois, says they’re an absolute must when you have company coming over.

Thin strips of pork tenderloin are bathed in a sweet-savory blend of ketchup, soy sauce and chili sauce, then are threaded onto skewers and cooked on the grill. But the secret ingredient to these tropical-leaning strips is lemon-lime soda in the marinade. The soda’s high acidity helps to tenderize the meat, and the sugar caramelizes as it cooks. Kissed with a bit of char, these strips make a perfect appetizer or main course, and can be served with everything from grilled pineapple and Hawaiian macaroni salad to coleslaw and your favorite fruit dessert.

Ingredients for Pork Strips

• Soy sauce: Soy sauce adds a salty, umami flavor to the pork. Use your favorite soy sauce brand, or choose tamari for the gluten-free set.
• Ketchup: Of all the best ketchup brands, Heinz or Hunt’s will add the richest tomato flavor to the marinade.
• White vinegar: White vinegar is a versatile ingredient (use it for cooking or even cleaning!) that adds a tangy flavor to the marinade and helps to tenderize the meat.
• Chili sauce: Chili sauce is similar to ketchup, but it contains chili peppers for a bit of heat.
• Sugar: Sugar adds sweetness to the marinade and helps the sauce caramelize on the pork while it cooks.
• Seasoning: Salt and pepper season the sauce.
• Garlic: Minced garlic adds a pop of its signature pungent flavor to the marinade.
• Lemon-lime soda: Lemon-lime soda is the secret in the sauce—literally! Use regular soda rather than diet, as the sugar is necessary for caramelization. The carbonation isn’t important here; making a marinade is a great way to use up flat soda.
• Pork tenderloin: This long, narrow, boneless cut of pork comes from the muscle that runs along the backbone of the hog. As its name suggests, it is incredibly tender.

Directions

Step 1: Marinate the pork

In a bowl, combine the soy sauce, ketchup, white vinegar, chili sauce, sugar, salt, pepper, garlic and lemon-lime soda. Place the pork in a heavy resealable plastic bag and add the marinade. Seal the bag and turn to coat the pork. Refrigerate it overnight.

Step 2: Grill the pork

Drain and discard the marinade. Thread the pork onto metal or soaked wooden skewers. Grill the skewers over hot heat for 12 minutes, turning once.

Editor’s Tip: Soaking the wooden skewers is key to preventing them from burning on the grill. Soak them in water for at least 20 minutes and up to two hours before grilling.

Pork Strips Variations

• Switch up the marinade: Experiment with any of our favorite marinade recipes for these pork strips, from spicy barbecue to ginger-honey.
• Add fresh herbs: Bring herbal notes to the marinade by adding parsley, cilantro, basil or thyme.
• Make kabobs: Instead of cutting the pork tenderloin into strips, cut it into chunks and marinate it. Then thread the chunks onto skewers with bell pepper, onion, shishito peppers, mushrooms and/or zucchini.

How to Store Pork Strips

Store leftover pork strips in an airtight container in the refrigerator for up to four days. It’s best to remove the meat from the skewers before storing it. Reheat pork strips in the microwave or quickly sear them in a hot pan on the stovetop until they’re warm.

Pork Strip Tips

How else can you cook pork strips?

You can also make these pork strips in the oven. Preheat the oven to 350°F. Place a wire rack over a shallow baking pan and set the marinated pork strips on the rack. Roast them in the oven for 25 to 30 minutes or until they’re cooked through; an instant-read thermometer inserted into the meat should register 145°.

What can you serve with pork strips?

Serve these pork strips alongside a big salad and your favorite barbecue sides, such as potato salad, creamy coleslaw, veggie kabobs or creamy mac and cheese.