Grilled Pork Tenderloin Satay
If you are looking for a more healthy option to provide your guests with at your next barbecue this is a great recipe to consider trying. However be aware that you shouldn’t serve such food to any guests who may have a nut allergy.
Ingrediënten
- 450 gram Pork Tenderloin
- 1 Small Chopped Onion
- 32 gram Brown Sugar
- 60 ml Water
- 3 Tablespoons Reduced Sodium Soy Sauce
- 2 Tablespoons Reduced Fat Creamy Peanut Butter
- 4 ½ Teaspoons Canola Oil
- 2 Garlic Cloves Minced
- ¼ Teaspoon Ground Ginger
Instructies
- In a small saucepan put the onion, sugar, water, soy sauce, peanut butter, canola oil, garlic and ginger.
- Then over a medium heat bring these ingredients to a boil before turning the heat down so that they start simmering and leave uncovered for 10 to 12 minutes or until the sauce has started to thicken.
- To prevent the sauce from sticking to the base of the saucepan and burning you need to be stirring it regularly.
- As soon as the sauce has become thick remove from heat and place about 120ml to one side.
- Take the pork tenderloin and cut in half width wise before then cutting each half into thin strips than you then thread on to eight wooden or metal skewers.
- If you are using wooden skewers remember to soak them in water for ½ hour.
- To cook place them on a lightly oiled grill on the barbecue over a medium to hot heat and cook on each side for 2 to 3 minutes.
- It is important whilst the kebabs are cooking that you baste them regularly with the sauce you made earlier.
- The meat will be cooked when it no longer looks pink.
- To serve these kebabs simply place them on a clean plate along with the reserved sauce and allow guests to pick them up and then dip in the sauce.
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