All four of us liked this, and I could have put the sauce on the meat, so now I know that for next time. Of course, what's not to like about some heirloom tomatoes, fresh salad greens, grilled potatoes, cantaloupe AND the pork satay? It was a great dinner eaten outside on a beautiful summer night.
It's a great time of year for the CSA box with gorgeous tomatoes, melons, baby greens, corn, peppers, onions, garlic, and more. We planned to be out of town the weekend after receiving the box, so I needed to plan a bit and eat the items that possibly would not last. That wasn't hard to do with things tasting this good!
Ah...the student. She's great. And I have a German cookbook as a gift, so we'll be trying things from that as the year progresses.
The girls have been busy and will get even busier as school begins and high school swimming gets well into the season. This working full-time thing has been OK for a lot of reasons...including meal planning (this is a food blog after all). It's all in keeping organized and in letting it go on the days/weeks that I am not, I think.
Grilled Pork Tenderloin Satay
1 small onion, chopped
1/4 cup packed brown sugar
1/4 cup water
3 Tbsp soy sauce
2 Tbsp creamy peanut butter
1 Tbsp canola oil
2 garlic cloves, minced
1/4 tsp ground ginger
1 (1 lb) pork tenderloin, partially frozen
1/4 cup packed brown sugar
1/4 cup water
3 Tbsp soy sauce
2 Tbsp creamy peanut butter
1 Tbsp canola oil
2 garlic cloves, minced
1/4 tsp ground ginger
1 (1 lb) pork tenderloin, partially frozen
Directions:
In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened.
Cut pork in half widthwise; cut each half into thin strips (note: cutting the tenderloin into thin strips is easiest when meat is partially frozen). 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. Serve with sauce.
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