How to make it

  • If using wooden skewers for the satays, immerse in a tray of water and let soak for at least 20 minutes.
  • Marinade:
  • In a warmed skillet, add vegetable oil and then the onion, garlic and ginger. Stir and cook until wilted and golden and then add the water, soy sauce, peanut butter and honey.
  • Stir to mix well.
  • Take pan off the heat.
  • Slice your pork tenderloin lengthwise. I find this is easier to accomplish if you use a frozen pork tenderloin and slice it thinly when the pork is 'almost' thawed but still firm to the touch.
  • I can usually get about 8-10 slices from one pork tenderloin.
  • While the marinade is still hot, lay your pork tenderloins in the pan and coat both sides liberally with the marinade.
  • Let cool.
  • Refrigerate at this point to let the marinade flavour the meat, two hours minimum.
  • Put the pork on the soaked skewers and then sprinkle with fresh ground pepper and sesame seeds.
  • Grill or broil for 20 min., or until cooked through, flipping half way so both sides are done.
  • Serve.
  • Enjoy.

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