Jazz up that lean and inexpensive pork tenderloin with this recipe. Promise, you'll love it.
Ingredients
¼ onion, chopped
¼ cup packed brown sugar
¼ cup water
3 Tbsp reduced-sodium soy sauce
2 Tbsp creamy peanut butter
1 Tbsp extra-virgin olive oil
2 garlic cloves, minced
¼ tsp ground ginger
1 (2 lb) pork tenderloin, trimmed and partially frozen
Instructions
In a small saucepan, bring the first eight ingredients to a boil (onion through ground ginger). Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside ½ cup for dipping and use the remaining sauce for basting.
Cut pork in half widthwise or into 5 to 6-inch pieces for easier cutting. Cut each half into thin strips lengthwise (note: cutting the tenderloin into thin strips is easiest when meat is partially frozen). Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until no longer pink, basting occasionally with sauce. Serve with reserved sauce.