Lower Carb, Easy Pork Tenderloin or Chicken Satay

"I try to eliminate sugar wherever I can; but I still have a sweet tooth and love the sweet vs peanut and hot elements in satay. News flash: if you have any of the pork and sauce left over, as we did tonight, it makes a killer salad - mix some of the peanut sauce with a basic vinaigrette and add to fresh greens, some scallions, and left over meat."
 
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Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Cube the pork and marinate in a mixture of 1/2 can coconut milk, 2 T fish sauce, 2 T Splenda.
  • Saute the onion and garlic, chopped ginger.
  • When the onion's translucent, add the rest of the coconut milk, Splenda, and fish sauce.
  • Add the soy sauce, peanut butter, lemon juice and seasonings and stir until blended over low heat. Set some of the marinade aside for basting.
  • Grill the meat on wooden skewers which you've soaked in water and baste with some of the reserved peanut sauce as the meat cooks. Use the rest as a dipping sauce for the cooked meat.
  • Feel free to adjust the sweetness and heat to your taste.

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