Grilled tenderloins with rice and peanut dipping sauce in a teal bowl on a teal plate, sitting on a red wood table.

Pork Satay with Coconut-Peanut Dipping Sauce

Name: Pork Satay with Coconut-Peanut Dipping Sauce Recipe
Prep time: 12 h
Cook time: 25 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 1-1/4 to 1-1/2 lbs Pork Tenderloin, trimmed; 1 tsp Freshly Peeled and Grated Ginger; 1/2 tsp Toasted Sesame Oil; Dipping Sauce:; 1/4 cup Natural Peanut Butter, smooth or creamy; 1/4 cup Natural Peanut Butter, smooth or creamy (Additional); 1 tbsp Vegetable Oil; 2 tbsp Fresh Lime Juice; 2 tbsp Soy Sauce; 4 cloves Garlic, minced; 1 tbsp Honey; 2 tbsp Finely Chopped Cilantro; 2 tsp Yellow Curry Powder; 1/4 tsp Red Pepper Flakes (optional); 1-1/2 cup Coconut Milk; Additional Items:; 6 - 8 inch Skewers; Medium Bowl; Shallow Bowl; Plastic Wrap

Courtesy of Bull Outdoor Product

Makes: 4 servings
Prep Time: 2 - 12 hours
Cook Time: 15 - 25 minutes

Ingredients:

Pork Tenderloin, trimmed
Freshly Peeled and Grated Ginger
Toasted Sesame Oil

Dipping Sauce:

Natural Peanut Butter, smooth or creamy
Natural Peanut Butter, smooth or creamy (Additional)
Vegetable Oil
Fresh Lime Juice
Soy Sauce
Garlic, minced
Honey
Finely Chopped Cilantro
Yellow Curry Powder
Red Pepper Flakes (optional)
Coconut Milk

Additional Items:

• 6 - 8 inch Skewers
• Medium Bowl
• Shallow Bowl
• Plastic Wrap

Directions:

Whisk together 1/4 cup of the peanut butter, vegetable oil, lime juice, and soy sauce until smooth.
Stir in the garlic, honey, cilantro, curry powder, and red pepper flakes until well combined.
Add coconut milk and stir until incorporated. Measure out 1/2 cup of marinade and set aside.
Slice the trimmed tenderloin lengthwise into 1/2 inch thick pieces, then cut each piece into 2 inch lengths.
Place pork into a shallow bowl and pour in the marinade.
Toss pork pieces to make sure all of the meat is coated. Cover and place in the refrigerator for at least 2 hours or as long as overnight.
For the dipping sauce, stir in the remaining 1/4 cup of peanut butter, ginger, and sesame oil into the reserved marinade mixture.
Cover and store in the refrigerator until needed.
Set up grill for direct cooking over medium high heat.
Brush and oil grates before cooking.
Remove pork from marinade and scrape off as much of the marinade as you can with your fingers.
Thread or "weave" three or four pieces of the marinated meat onto the skewers to secure.
If using bamboo skewers, be sure to have soaked them in water for at least one hour to help slow any burning.
Take the dipping sauce from the refrigerator. If it has thickened, stir in a little water to reach the desired consistency.
Grill the satay for about 15 minutes total, turning occasionally.
Remove from grill and serve hot or at room temperature with Coconut-Peanut Dipping Sauce.