Grilled Pork Tenderloin Satay
Prep time: 
Cook time: 
Total time: 
Serves: 8
Jazz up that lean and inexpensive pork tenderloin with this recipe. Promise, you'll love it.
  • ¼ onion, chopped
  • ¼ cup packed brown sugar
  • ¼ cup water
  • 3 Tbsp reduced-sodium soy sauce
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • ¼ tsp ground ginger
  • 1 (2 lb) pork tenderloin, trimmed and partially frozen
  1. In a small saucepan, bring the first eight ingredients to a boil (onion through ground ginger). Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside ½ cup for dipping and use the remaining sauce for basting.
  2. Cut pork in half widthwise or into 5 to 6-inch pieces for easier cutting. Cut each half into thin strips lengthwise (note: cutting the tenderloin into thin strips is easiest when meat is partially frozen). Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until no longer pink, basting occasionally with sauce. Serve with reserved sauce.
Recipe from Taste of Home
Nutrition Information
Serving size: 4 oz Calories: 281 Fat: 11.5 Carbohydrates: 8.6 Sugar: 6.9 Sodium: 304 Fiber: 0.5 Protein: 34.1 Cholesterol: 87
Recipe by Prevention RD at