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Grilled Pork Tenderloin Satay

 Grilled Pork Tenderloin Satay
My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. —Gayle Jefferson, Las Vegas, Nevada
4 ServingsPrep: 25 min. Grill: 10 min.


  • 1 small onion, chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup water
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons reduced-fat creamy peanut butter
  • 4-1/2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 pork tenderloin (1 pound)


  • In a small saucepan, bring the first eight ingredients to a boil.
  • Reduce heat; simmer, uncovered, for 10-12 minutes or until
  • thickened. Set aside 1/2 cup mixture for sauce.
  • Cut pork in half widthwise; cut each half into thin strips. Thread
  • pork strips onto eight metal or soaked wooden skewers. Grill,
  • uncovered, over medium-hot heat for 2-3 minutes on each side or
  • until no longer pink, basting occasionally with remaining mixture.
  • Serve with reserved sauce. Yield: 8 skewers (1/2 cup sauce).
Nutritional Facts: 2 skewers with 2 tablespoons sauce equals 287 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 549 mg sodium, 19 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat,

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Grilled Pork Tenderloin Satay (continued)

Nutritional Facts: 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.