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Note: Soak your bamboo skewers in water for 20 minutes.
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If you dont, your skewers will catch fire.
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Literally.
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Do not forget to do this, people.
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Start by mixing all the ingredients for the marinade in a small bowl.
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Set the marinade aside while you prepare your skewers.
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Slice pork tenderloin into 1/2 inch rounds.
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Thread the rounds onto the bamboo skewers.
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I tend to put 3-4 rounds on each kebab, but the choice is yours.
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I also like to use 2 skewers for each kebab to help the meat lie flat and add some extra stability.
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Place the skewers in a large Ziploc bag (or a shallow baking dish) and pour the marinade over them.
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Refrigerate for at least 1 hour.
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Obviously, the longer you can let them marinate, the better.
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Remove skewers from the Ziploc bag, reserving the marinade, and place them on a lightly oiled grill or grill pan.
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Grill for approximately 3 minutes on each side or until cooked through.
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Pour the reserved marinade into a small saucepan and bring to a boil.
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Lower the heat and simmer until it takes on a syrupy consistency (about 3 minutes).
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Drizzle over kebabs.
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This sauce-making step is optional, but I highly recommend it.
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The sauce is bomb.
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Sprinkle your kebabs with scallions and go wild.
