2 hrs 5 mins
J. Ko's Note:
This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping sauce can be made up to 3 days ahead, but grill the satays just before serving. You can also substitute beef, chicken or shrimp, for the pork, with equally delicious results!
My Private Note
Units: US | Metric
- 1 small onion, chopped
- 1 inch gingerroot, chopped
- 2 garlic cloves, chopped
- 1 teaspoon chili sauce (sambal oelek works well) or 1 dried red chili
- 1 lime, juice and zest of, grated
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 12 ounces pork tenderloin
Peanut Lime Sauce
- 1Combine all marinade ingredients in food processor or blender and puree. Set aside.
- 2Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
- 3Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
- 4Grill pork for 2 minutes on each side or until cooked through.
- 5Peanut Lime Sauce:.
- 6Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.
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Nutritional Facts for Pork Satay With Peanut Lime Dipping Sauce
Serving Size: 1 (188 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 287.2
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 3.2 g
- Cholesterol 55.2 mg
- Sodium 1658.7 mg
- Total Carbohydrate 16.2 g
- Dietary Fiber 1.7 g
- Sugars 10.0 g
- Protein 24.9 g
The following items or measurements are not included: