Sunday, September 6, 2015

Grilled Pork Tenderloin Satay

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!
Everyone in my family has liked these Grilled Pork Tenderloin Satay skewers!
Grilled Pork Tenderloin Satay // Becky's Happy TableI say “has liked this,” because each of them has liked it at one point, but these girls of mine tend to change their food minds at will.
I mean one day they eat something and like it, but the next time I serve it they look at me and are just appalled that I’d even suggest that they’d put such a thing in their mouth.
Regardless of my fickle daughters, these are amazing!  Plus, they are on a stick, and we all know that everything is better on a stick!
Grilled Pork Tenderloin Satay // Becky's Happy Table
I find that I tend to have all of the ingredients on hand, too, and the recipe comes together quickly.
Here’s a tip:  I make the sauce and prepare the meat while Gracie is in “quiet rest,” so that when it’s time to actually make the food, I already have a vast majority of the work done!
Grilled Pork Tenderloin Satay
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A delicious pork tenderloin basted in a sauce packed with flavor...plus it's on a stick!
Ingredients
  • 1 small onion, chopped
  • 6 tablespoons packed brown sugar
  • 6 tablespoons water
  • 4½ tablespoons low sodium soy sauce
  • 3 tablespoons peanut butter
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • ½ teaspoon (scant, which means a little less) groudn ginger
  • 1 pound pork tenderloin, slightly frozen (makes it easier to cut)
Instructions
  1. Bring the onion, brown sugar, water, soy sauce, peanut butter, canola oil, garlic, and ginger to a boil in a small saucepan. Reduce heat and simmer for 12-14 minutes until reduced and slightly thickened. It will thicken upon cooling.
  2. Set aside half of the sauce to use for dipping.
  3. Slice pork tenderloin into strips of even thickness. Thread onto wooden skewers that have been soaked in water or onto metal skewers.
  4. Grill over medium high heat 2-4 minutes on each side or until the meat is no longer pink, basting occasionally with the sauce.
  5. Alternately, you can broil the meat on the skewers or use a grill pan inside. Keep an eye on the cooking, though, as you may need to cook it longer.
  6. Serve with reserved sauce.

Recipe adapted from Taste of Home via Prevention RD
What’s your favorite thing to eat on a stick?

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