• Serves: 4
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Chill Time: 30 min
  • Total Time: 50 min


  • 1 cup (250 mL) Welch’s 100% Grape Juice
  • 3 cloves garlic, minced (about 1 tbsp)
  • 1 tbsp (15 mL) minced fresh ginger root
  • 2 tsp (10 mL) Sriracha hot sauce
  • ¾ tsp (4 mL) Chinese Five-Spice powder
  • ¼ tsp (1 mL) pepper, divided
  • 1 uncooked pork tenderloin (1 lb/500 g), trimmed and cut into 1-inch (2.5 cm) pieces
  • 8 mini baby bok choy
  • 1 tbsp (15 mL) olive oil


  1. Stir together grape juice, garlic, ginger, Sriracha, Five-Spice powder and half of the pepper. Place pork in resealable plastic bag; add grape juice mixture. Seal and refrigerate for 30 minutes.
  2. Toss together bok choy, olive oil and remaining pepper. Thread pork and bok choy evenly onto metal or soaked bamboo skewers.
  3. Heat grill to medium heat; grease grate well. Cook skewers, turning, for 6 to 8 minutes or until pork is grill-marked and internal temperature reaches 160°F (71°C).


Tip: Serve skewers with steamed brown rice or a fresh salad. Heart-Check certification does not apply to serving suggestions.

Nutrition per Serving

Serving Size: 1/4 of recipe
  • 261 calories
  • 8g total fat
  • 2g saturated fat
  • 267mg sodium
  • 83mg cholesterol
  • 15g carbohydrates
  • 33g protein
  • 2g fiber
  • 12g sugar

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