Asian Pork & Potato Skewers

This recipe came from the latest Food Network Magazine, and it's pretty tasty! I'm really into BBQ-ing skewers lately. I'm not sure why. These are easy, so give them a try soon. Before it's too cold to BBQ.

Asian Pork & Potato Skewers- makes 10 skewers
15 Red Fingerling potatoes
2 lbs. pork tenderloin, cut into 20 cubes
1 bunch green onions, trimmer and cut into 2 inch pieces
1 jar Hoisin sauce
1 jar Teriyaki baste and glaze
Salt and Pepper
10 wooden skewers

Soak wooden skewers for at least 30 minutes. Cut potatoes in half and parboil for 10 minutes. Assemble skewers by threading 3 potato pieces, 2 pork pieces and 2 green onion pieces on a skewer. Combine 1/2 c. Hoisin sauce and 1/4 c. Teriyaki glaze in a bowl. Place skewers on a preheated grill and sprinkle with salt and pepper. Cook on first side until pork is no longer pink on side closest to heat. Turn skewers and baste with glaze. Cook on remaining side for 2-3 minutes or until pork is cooked through. Turn and baste again. Cook one minute longer to set glaze. Remove from heat. Yum!

Photo Tutorial!

Don't you just love these little baby red potatoes??

 Don't forget to soak your wooden skewers, or they will burn right up on your grill. I'm not lying.

 Parboil those baby potatoes- they will be be perfectly done after you BBQ your skewers.

 Mmmm...raw meat.

2 inch sections of green onion. They will pretty much burn up on the grill, but they still give a nice flavor and color.

 Assembled skewers. Don't they look tasty?

 These are the sauces I used in my glaze.

 Here's the sauce ready to go, and the little rubber basting brush my Mom gave to me. It's perfect for basting anything!

 A whole pile of skewers ready to grill.

 Grilling the first side, before the glaze goes on.

 These are really yummy!