Yesterday my husband challenged me to a Pork Tenderloin throwdown.
"But of course...!"
I was envisioning marinated pork satay skewers...a little spicy...a little sweet ...and super jam packed with flavor! A marinade that stuck to the meat and when charcoal grilled... its flavors were sealed and intensified!
My husband went with a dry rub that consisted of numerous spices from the pantry. (I'll possibly feature his recipe in my next post...we'll see)
Like the Dictionary rule in SCRABBLE...cookbooks were not permitted. (No big deal...I've made satay before.)
He was cocky...I was reserved.
He was looking over my shoulder...I kept to my station.
He questioned things I was doing...I spoke not a word.
He was confident...I was confident too.
In the end ...all agreed mine won.
My husband conceded and domestic balance ~ was restored.
Grilled Pork Satay and Pineapple Skewers
2 medium sized pork tenderloins, cut into 2 inch medallions (I had 25 pieces of pork)
Can of pineapple chunks, or fresh pineapple cut into 1 inch pieces
1/2 cup Creamy Smucker's Natural Peanut Butter
1/4 cup Soy Sauce
1/3 cup Brown sugar
1/3 cup olive oil
1 heaping tablespoon Chili Garlic Sauce
3 cloves of garlic chopped
1 tablespoon honey
Fresh ground pepper
Crushed Unsalted Peanuts
Scallion, chopped on a bias, sliced in strips
Lime wedges (not shown)
Cilantro (not shown)
In a medium size bowl, whisk together the peanut butter, soy sauce, brown sugar, olive oil, chili garlic sauce, garlic and honey. (Taste and adjust seasoning to your liking but this worked for me!)
Place pork medallions in a large Ziploc storage bag and pour your marinade into the bag over top of the pork. Mix together well in the bag.
Refrigerate and let marinate at least two hours ~ this marinated six.
If using wooden skewers, make sure to keep them submerged in water for a few hours before cooking to prevent them from burning.
When ready to skewer, carefully place on one piece of pork followed by pineapple chunk ~ I did 5 pieces pork to 3 pineapple, beginning and ending with pork.
We cooked the skewers over a hot charcoal grill, turning occasionally for approximately 10 minutes. Gas grill or oven would work too. Just be sure to turn skewers at least once while cooking.