Last night I decided to make a Pork Tenderloin Satay with a really easy Dipping Sauce, and I was so delighted to find that it was over the top delicious! So tender, and oh so tasty! Such a wonderful easy meal to make in your Sayulita kitchen! You will feel like a professional chef when you serve this. I just have to share this one with you!
-1/2 small onion, finely chopped
-2 cloves garlic, finely chopped
-1/4 cup brown sugar
-1/4 cup water
-3 Tablespoons soya sauce
-2 Tablespoons chunky or creamy peanut or almond butter; I like to use almond butter. Did you know that peanuts are very heavily sprayed while growing, so I prefer to only use organic peanut butter. Look for it at Alas Blancas.
-4-1/2 teaspoons canola oil
-1/4 teaspoon ground ginger
-1 pork tenderloin*
*You can also make these satays with boneless skinless chicken breasts. Simply follow the ingredients and preparation instructions as you would for the pork.
Marinade for the Tenderloin:
1. In a small saucepan, saute onion until soft; about 2 minutes.
2. Add garlic and saute 30 seconds.
3. Add remaining above ingredients to a saucepan, except for the tenderloin or chicken, and bring to a boil.
4. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside to cool.
For the Tenderloin:
1. Have pork tenderloin partially frozen so that you can slice it easily using a very sharp knife.
2. Cut pork in half widthwise; cut each half widthwise again, slicing into thin strips that are about 2” long and 1/8-1/4” thick.
3. Add thin strips to the above sauce and toss well to coat.
4. Let marinate at least 1/2 hour.
5. Thread pork strips onto eight metal or soaked wooden skewers.
6. Grill, uncovered, over medium-hot heat for 2 minutes on first side; turn and grill for 1 minute on the other side or until the meat is no longer pink. This seems like a very short cooking time, but the strips of pork are very thin and they will cook very quickly. Watch carefully to not overcook.
7. Serve with dipping sauce on the side.
1. Combine a can of coconut milk with 1/4 - 1/2 cup of almond butter in a small saucepan*
*Most often when you open a can of coconut milk, you will find a thick layer of coconut cream on the top with coconut water underneath. I like to empty both parts into a bowl. Remove about 1/4 cup of the water and then whisk vigorously until it is blended into a nice thick coconut milk.
2. Add 2 Tablespoons of Sriracha hot sauce to coconut/nut butter mixture and combine well.
3. Heat until just warm and nut butter has had a chance to melt. Serve with the satay skewers.
YUMMY! These were so delicious that I am heading to the carniceria to buy another pork tenderloin to make them for dinner again tomorrow!
Who doesn’t love Nutella? How do Nutella Brownies sound to you? And only 3 ingredients required! Look for them in my next column!