Home ยป Recipe Repeat: Grilled Pork Tenderloin Satay

Recipe Repeat: Grilled Pork Tenderloin Satay


My staff and I always eat lunch together at work. I hope they don’t mind eating with their boss, but it’s a nice time to decompress together and talk about stuff other than work. Lately, the topic of conversation has been all that’s going on in Syria. Timely, I guess, given that today is September 11th and we all know what happened on that day 12 years ago.

One of our recent lunchtime conversations included just being “brought down to earth” about our tiny little day-to-day issues that we allow to eat us alive when there are far bigger issues going on in the world at all times. A reality check, I call it.


I admit. I let stupid stuff absolutely eat me alive.

When work gets stressful, my poor parents listen to the play-by-play of my problems and listen with careful attention. How? I haven’t a clue.

When I complain about my commute to work, I have to pause to be grateful for a job…much less a job I love.

When I’m stressed about writing a cookbook, I have to pause to think, “Nicole, do you have any clue what a wonderful kind of stress this is? You don’t know real stress. Really. Truly.”


Similar to my staff and I decompressing at lunch, my mom and I decompress a lot while talking on the phone while I’m driving — generally to or from work, or to or from hockey. We talk quite a lot and she’s very up-to-speed with everything going on in my life. Though, others are, too, thanks to this here blog 😉

While my mom offers me an open ear and advice on work and all matters of life, I am her go-to for recipes and cooking questions. Though, not in this instance.

I decided to re-post this recipe because 1. it was fabulous 2. I was craving it and 3. it will make my mom incredibly happy to know that one of her favorite recipes is one of my favorite recipes, too. (She was totally jealous of Mr. P’s video blog, so the mention of her favorite recipe will totally make her smile). Enjoy!


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

Half way through the week 🙂

Be well,


Share With Your Friends!


  1. Anne Marie@New Weigh of Life
    September 11, 2013 / 10:38 am

    Happy hump day! I can really relate to what you’re saying. It seems like I get so hung up on the little stuff that it’s ridiculous. I get many reality checks and I’m so thankful for them.

  2. Biz
    September 11, 2013 / 11:02 am

    I agree that its so easy to get wrapped up in the small petty stuff, that sometimes it takes a world event to put it all into perspective.

    I love everything about this dish – my husband can’t do thick meat anymore, so I think that I’ll save this for one of my lunches next week. ๐Ÿ˜€

  3. Lizzie
    September 11, 2013 / 11:14 am

    It does put things into perspective, doesn’t it? Know that you’re an inspiration for those of us who aren’t necessary thrilled with our current employment situations. ๐Ÿ˜‰

    I saved this last time. I forgot about it since, so I’m glad to see it again. I love pork tenderloin!

  4. dixya| food, pleasure, and health
    September 11, 2013 / 12:09 pm

    I really needed to hear this Nicole. I get caught up with smaller things and sometimes allow myself to get stressed over unnecessary stuff but in the grand scheme of things – there is so much going on around us and I am just grateful for all I have..

  5. Amy
    September 11, 2013 / 9:26 pm

    It’s really refreshing to hear that you and your mom are so close! My mom and I are very similar; I call her almost every other day to catch up, vent, and ask for advice. She doesn’t like to cook or bake very much though. Maybe I’ll get her to try your mom’s mouthwatering pork dish someday!

  6. Ma Prevention
    September 12, 2013 / 8:36 am

    We are all guilty of stressing over the small things when there are so many larger issues facing us. Cooking, sharing with friends & family & simply talking to one another seems like a good way to counter all that unnecessary stress and put our lives back in order. Hope you all enjoy this recipe as much as we do.

    Still thinking about a video in the future……………………………smile.

  7. Samantha Angela
    September 13, 2013 / 1:14 pm

    It’s nice to have the skill of perspective when it comes to shitty situations. Sure, it can be nice to talk out your frustration but if you can see it in light of even worse possibilities then you’ll find it easier to be happy.

  8. Chung-Ah | Damn Delicious
    September 16, 2013 / 5:42 pm

    What a great post. I completely understand where you’re coming from.

    And this satay – love it! It’s so easy too!

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