Preheat the oven to 350ºF.
Pat the cubes of pork dry with a paper towel, then season with the salt and pepper. Thread 3 to 4 pieces of pork onto each skewer.
1½ to 2 pounds pork tenderloin, cut into 1 1/2 inch cubes, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
Prepare three separate bowls for coating the skewers, one with the flour and garlic powder, one with the beaten egg, and another with the breadcrumbs. Working one at a time, dredge the skewers in the flour mixture, shaking off the excess, followed by the egg, then the breadcrumbs.
½ cup all-purpose flour, 2 teaspoons garlic powder, 2 eggs, lightly beaten, 2 cups Italian seasoned panko breadcrumbs
In a large skillet over medium high heat, add the vegetable oil to a depth of about 1 inch. Once the oil has heated through, fry the skewers in batches, being careful not to crowd the pan. Turn the skewers halfway through and cook until golden brown, about 3 to 4 minutes per side.
vegetable oil for frying
Arrange the skewers in a 9 x 13 baking dish, then cover with aluminum foil and bake for 45 to 50 minutes. Remove the foil and continue to bake for another 10 to 12 minutes until cooked through. If using a meat thermometer, the meat will reach an internal temperature of 145ºF when done. Remove to a plate and serve.