A delicious pork tenderloin basted in a sauce packed with flavor...plus it's on a stick!
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)
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.
Set aside half of the sauce to use for dipping.
Slice pork tenderloin into strips of even thickness. Thread onto wooden skewers that have been soaked in water or onto metal skewers.
Grill over medium high heat 2-4 minutes on each side or until the meat is no longer pink, basting occasionally with the sauce.
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.