2 pork tenderloins, about 375 g each, cut into 1-in. cubes
2 tsp canola oil
1/4 tsp salt
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
YIELD 6 servings
SOAK skewers in warm water 15 min. Whisk maple syrup with miso, Dijon, ginger and rice vinegar in a small bowl.
PREHEAT barbecue to medium-high. Toss pork cubes with oil and salt. Thread pork onto skewers. Oil grill, then barbecue pork, lid closed, flipping halfway, until pork is cooked through, 8 to 10 min. Transfer from grill to a large platter and generously brush with miso mixture. Garnish with green onions and sesame seeds.