Cilantro gives this delightful dish freshness, while the sesame oil and Thai chili sauce add layers of Asian flavors that pair perfectly with peanut butter. Simple & Delicious Test Kitchen
- 1/3 cup reduced-sodium soy sauce
- 2 green onions, sliced
- 3 tablespoons brown sugar
- 3 tablespoons minced fresh cilantro
- 3 tablespoons Thai chili sauce
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- 1 pound pork tenderloin, cut into 1/4-inch slices
- 1/3 cup creamy peanut butter
- 3 tablespoons hot water
- 2 teaspoons lime juice
- In a small bowl, combine first seven ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate 30 minutes.
- Drain and discard marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers on a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear.
- Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers. Yield: 20 servings.
Originally published as Pork Satay in Simple & Delicious March/April 2009, p51
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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