Grilled Pork Tenderloin Satay Food

GRILLED PORK TENDERLOIN SATAY

Steps:

• In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce., Cut pork in half widthwise; cut each half into thin strips. 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, basting occasionally with remaining mixture. Serve with reserved sauce.

PORK SATAY

Steps:

• Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
• Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
• Preheat the grill.
• Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

PORK SATAY

Steps:

• Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
• Cut the slices into pieces, about 1 1/2 inches is diameter.
• Mix together the remaining ingredients and stir the pork into them. Let sit for a few hours or overnight, refrigerated.
• Thread the pork onto skewers without crowding, reserving the marinade.
• Grill or broil until browned all over, a total of 5 to 8 minutes.
• While the meat is cooking, bring the marinade to a boil and reduce it slightly. Use as a dipping sauce.

GRILLED PORK SATAY

Steps:

• Trim meat, and cut into thin, angled slices about 3 inches long and 1 inch wide. Place in a bowl. In an ungreased saute pan, heat the coriander seeds and cumin for several minutes over medium heat to bring out flavor. Add to the bowl.
• Prepare the marinade. In a food processor fitted with a steel blade or in a blender with the motor running, add the shallots, garlic, ginger, turmeric, lemon grass, soy sauce and brown sugar. Blend to a fine paste, and add to the meat. Toss lightly to coat. Cover with plastic wrap, and let marinate for 30 minutes.
• Prepare the peanut sauce. In a food processor fitted with a steel blade or in a blender with the machine running, puree the shallots, garlic, lemon grass, peanut butter, coconut milk, tamarind juice, chili paste, brown sugar and soy sauce.
• Thread the meat slices through the bamboo skewers, and prepare a fire for grilling or the broiler. Place on a baking sheet about 3 inches from the source of heat. Grill 6 to 7 minutes, turning once, until the pork is cooked. Remove and serve the sauce for dipping.

GRILLED PORK TENDERLOIN

Steps:

• Combine 1st 4 ingredients in a large zip-top bag.
• Add 1 tsp salt and pork to bag.
• Seal and shake well.
• Marinate in fridge for 2 hours, turning bag occasionally.
• Preheat grill.
• Remove pork from bag and discard marinade.
• Sprinkle pork evenly w/remaining salt.
• Place pork on grill rack for 20 minutes.
• Let stand 10 minutes.
• Cut into thin slices.
• or bake pork at 425 for 20 minutes.

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE...

Steps:

• Preheat a grill to high.
• Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
• Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
• Orange-Habanero Mojo: Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

GRILLED ASIAN PORK SATAY WITH RICE AND CUCUMBER SIDE SALAD

Steps:

• Preheat grill to medium-high heat.
• Simmer hoisin, chili garlic sauce, honey, vinegar, oil, and salt for the satay in a saucepan over medium-high. Cook marinade 5 minutes, then set it aside to cool.
• Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers.
• Rice: Bring water and salt for the rice to a boil in a saucepan over medium-high heat. Stir in rice, cover, reduce heat, and simmer 15 minutes. Remove saucepan from heat. Just before serving, stir in peas and vinegar, fluffing rice until well mixed.
• Arrange satay on the grill so the skewers extend over the edge; cover and cook 3-4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3-4 minutes more.
• Cucumber Salad: Combine sugar, vinegar, salt, and pepper flakes for the dressing in a bowl; set aside.
• To prepare the cucumbers, cut each cucumber in half lengthwise, then scoop out the seeds with a spoon. Discard seeds. Slice cucumber halves into thin slices to make a yield of 2 to 2 1/2 cups.
• Toss cucumber and onion slices with dressing until well coated. Chill salad until ready to serve. Salad can be prepared up to 1 hour ahead.

GRILLED GREEK PORK TENDERLOIN

Steps:

• Marinate pork in enough salad dressing to cover overnight.
• Grill over medium heat until done- about 20 minutes.