Tassel Ridge® Sriracha Pork Kebabs


  • 3 Tbsp packed brown sugar
  • Tbsp Sriracha sauce
  • 1 tsp cornstarch
  • 2 12- oz pork tenderloins trimmed and cut into 1-inch pieces
  • vegetable oil spray
  • ¼ cup minced fresh cilantro


  1. Whisk sugar, Sriracha, and cornstarch together in bowl. Set aside 1½ tablespoons Sriracha mixture. Add remaining Sriracha mixture to pork. Toss to coat. Thread pork onto 4 12-inch metal skewers, leaving ¼ inch between pieces. Spray both sides of meat generously with vegetable oil spray. Grill skewers over hot grill until well charred, 3 to 4 minutes. Flip skewers, brush with reserved Sriracha mixture. Grill until second side is well charred, 3 to 4 minutes, or until internal temperature reaches 140°F. Put on serving platter. Tent loosely with foil. Let rest 5 minutes. Sprinkle with cilantro. Serves 4.

Recipe Notes

Wine Recommendation: Tassel Ridge Steuben

Sriracha Pork Kebabs are spicy, and a red wine will amplify the spice and fire. A rosé will complement the fire, and Tassel Ridge Steuben will even complement the spices with its own spicy finish. A light, fruity, semi-sweet, rosé with cherry and apple notes and just a hint of cinnamon on the nose and cherry and apple flavors on the palate with a slightly spicy, tangy finish, it is made entirely from Steuben grapes. Serve Steuben chilled.— Bob Wersen, Owner, Tassel Ridge Winery