Satay is basically any meat that is marinated, skewered and then grilled. It is said to have originated in Indonesia. I don’t know where it first came from but summer is not summer without it. The first time I had Pork Satay was at a summer food festival in Grand Rapids, MI. The marinade was peanuty, sweet, spicy and oh-oh-oh so good.  I was lucky enough to be given the recipe. That was many years ago and before I started eating healthy. This healthy version is just as good as the original, maybe even better.

Kristy

Ingredients:

  • 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 tbsp fresh ginger, minced
  • 1 lemon, juiced
  • 2 tbsp raw honey or coconut nectar
  • 1/2 cup low sodium organic tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 2 tsp coriander
  • 1 tsp red pepper flakes
  • 3/4 cup peanut butter, thicker is better
  • 1/2 cup low sodium chicken broth or vegetable broth
  • 1/4 cup peanut oil
  • 1 - 1 1/2 pounds pork tenderloin, cut the tenderloin in half and then cut into 1 inch strips (you should end up with strips that are about 1″ x 5″)

Preparation:

  1. Place all of the ingredients, except the pork into a food processor and process until smooth.

    Reserve 1/2 cup marinade mixture and place the remainder in a resealable bag with the pork strips

  2. Reserve about 1/2 cup of the marinade in a small bowl and place in the refrigerator until later.
  3. Pour the remainder of the marinade into a large resealable plastic bag along with the pork strips.
  4. Squeeze out the air and seal well. Shake gently to cover the pork completely with the marinade.
  5. Place in the refrigerator for at least 6 hours or up to 2 days.
  6. Heat your grill to high or follow the instructions for your particular grill.
  7. Thread the pork onto metal skewers or bamboo skewers that have been soaked in water. Discard marinade used for the pork.
  8. Place the skewers on the grill and grill to an internal temperature of 145 degrees or about 5 minutes or so on each side. Let rest about 3 minutes before serving.
  9. Use the reserved marinade as a dipping sauce and enjoy.

Nutritional Info:

1 1/2 pounds pork tenderloin makes 6 skewers.

Serving size 1 skewer.

Nutritional info is not available as exact measurements are not possible.  In other words, we have no idea how much marinade actually stays on the pork to get an accurate overall nutritional measurement.

Notes:

Any leftovers should be stored in an airtight container in the fridge for up to 2 days.

Related Posts Plugin for WordPress, Blogger...
Print Friendly
 
 

2 Comments

 
  1. Beth says:

    I know peanut butter is the way to go, but for those with peanut allergies… What would be another option? Sunflower seed? Almond? Or is there just no other way? ;) Thanks! Looks delicious!

    • Kristy says:

      Hi Beth,
      If almond butter, sunbutter or even soy nut butter is ok for you to eat then you can substitute equal amounts for the peanut butter. You will get a different flavor but I think it would be close enough to still be delicious. Enjoy.
      Kristy

 
 

Leave a Comment

 




 
*