Today's #CIEditorsPick: Grilled Pork #Kebabs with Sweet #Sriracha Glaze. To make the most of this supertender—but very mild—cut, we turn it into kebabs. Since grilling increases flavor, but only on the meat's exterior, we cut the tenderloin into 1-inch cubes, creating more surface area for a flavorful char. We toss the pork pieces in a flavorful no-cook glaze of brown sugar, siracha, and cornstarch (which helps it cling). A midcooking application of the glaze adds extra zing to each piece of moist, juicy pork. To access the #recipe, click the link in our bio and don’t forget to hop on over to cooksillustrated.com every day for new free content. #CooksIllustrated