A few months ago at a Pampered Chef party I purchased a little cookbook titled, "Grill it Quick" because I figured it would give hubby and I some new idea for grilling out. I put it in my massive collection of cookbooks and kind of forgot about it until last week. As I was browsing through it this recipe for Peanut Crusted Pork Stay caught my attention because it contains cilantro and pork - two of hubby's favorite things. The Asian influenced marinade sounded delicious too - soy sauce, garlic, brown sugar, lemon juice. So a couple of days ago when the sun was shining I made the marinade and put it in the fridge only for it to begin pouring down rain by the time we were ready to eat dinner. No outdoor grilling this time. I used my handy dandy indoor grill and the pork still turned out delicious! Very moist and succulent. I had a little bit and the rest was devoured by my carnivorous husband. This recipe is a definite keeper! If you don't like pork you could also substitute chicken breasts!
Peanut Crusted Pork Satay
From The Pampered Chef Grill It Quick Cookbook
Printable Version
Ingredients
1 pork tenderloin (about 1 ¼ lbs)
¼ cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons creamy peanut butter
1 tablespoon water
¼ cup dry roasted peanuts, finely chopped
Directions
Prepare the marinade by whisking together the soy sauce, lemon juice, vegetable oil, brown sugar, garlic, cayenne, and cilantro in a small bowl. Pour ¼ cup of the marinade into a separate container and save for serving. Add the peanut butter and water and whisk again.
1 pork tenderloin (about 1 ¼ lbs)
¼ cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons creamy peanut butter
1 tablespoon water
¼ cup dry roasted peanuts, finely chopped
Directions
Prepare the marinade by whisking together the soy sauce, lemon juice, vegetable oil, brown sugar, garlic, cayenne, and cilantro in a small bowl. Pour ¼ cup of the marinade into a separate container and save for serving. Add the peanut butter and water and whisk again.
Set aside. Slice pork tenderloin lengthwise into two strips. Thinly slice the strips crosswise and place in a large resealable container. Pour the marinade over the pork, seal, and toss to coat.
Marinate for at least half an hour in the refrigerator. When ready to grill remove pork from marinade and discard marinade. If desired evenly thread pork onto skewers. Grill for 5-6 minutes, turning once, until grill marks appear and the pork is barely pink in the center.
Remove from the grill. Press one side of the skewers into peanuts and serve with the saved extra marinade.
I'm not the biggest fan of pork, but all the flavors here are fantastic. Also my biggest gripe with pork is how dry it can get, so if it really is as juicy as you say, I'm sure I'd love it!
ReplyDeletePork and cilantro are two of my favorite things too! And peanut sauce! And, well, everything in this recipe. I've gotta figure out how to work our grill so I can make this!
ReplyDeleteAshley- We made this tonight for dinner and it was delicious :) Thanks for the great new recipe. My husband said it was one of the best new recipes we have tried in a while! Hope all is well with you and the babe :) Only a few more weeks to go! ~Laura Howe
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