Satay is meat or fish on a stick! Satay originated in Indonesia and Malaysia.
Course Appetizer
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
1pork tenderloin about 1 or 1.5 pounds
Marinade
1tspolive or avocado oil
1/4cuplow sodium teriyaki sauce
1/2 tsphoney
1tspturmeric
1/2tspcumin
1clovegarlic, mincedor 1/4 tsp jarred, minced
1tbsppeanut butter
Peanut Sauce
1/4cuppeanut butter
1tbspsoy sauce
1-2tbsplow sodium vegetable or chicken stock
Instructions
Cut the tenderloin in half, then cut it again lengthwise (like a butterfly).
Place each piece, one a time, between parchment paper. Pound each piece to 1/4 inch thickness with a meat mallet.
Cut the pork into 1-inch strips.
Mix the marinade: Add the oil, teriyaki sauce and honey is a small bowl. Add the turmeric, cumin and garlic and blend. Add the peanut butter and mix until well combined.
Pour the marinade into a zippered bag. Add the pork strips, close the bag, and mix well.
Refrigerate for at least one hour, or up to 24 hours.
When the meat has marinated, soak about 16 8-inch wooden skewers in a glass of water.
Preheat oven to 375F.
Skewer each pork strip, threading it back and forth. Place skewers onto a baking sheet.
Bake for 15-20 minutes, turning halfway through.
While skewers bake, make the peanut sauce. Mix the peanut butter and soy sauce together until smooth. Add enough broth to thin the sauce to consistency of thick syrup.
Serve the satay with the peanut sauce. Garnish with parsley if desired. Enjoy!