- I highly recommend spending the extra $5 and buying a set of metal skewers. The first go at this I used wooden skewers that had been soaking in water and they still burned up and stuck to the grill.
- I did not use reduced sodium products as I had the regular versions on hand.
- Double the sauce recipe otherwise there will not be enough for basting and dipping.
- Served it with homemade veggie fried rice.
Grilled Pork Tenderloin Satay
1 small onion, chopped
1/4 cup packed brown sugar
1/4 cup water
3 tablespoons soy sauce (reduced sodium - optional)
2 tablespoons creamy peanut butter (reduced sodium - optional)
4 1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (approximately 1 pound)
In a small saucepan, bring the first eight ingredients to a boil. Reduce heat and simmer uncovered for 10-12 minutes or until thickened. Set aside 1/2 cup (or more if you like) of the mixture to use for dipping.
Cut pork in half widthwise. Cut each half into thin strips. Thread pork onto skewers and baste. Grill uncovered over medium-high heat for 2-3 minutes each side or until no longer pink, basting occasionally.