Best 4 Grilled Pork Tenderloin Satay Recipes

**Grilled Pork Tenderloin Satay: A Culinary Journey to Southeast Asian Delights**

Embark on a tantalizing culinary adventure with our grilled pork tenderloin satay, a dish that embodies the vibrant flavors and exotic aromas of Southeast Asian cuisine. Succulent pork tenderloin is marinated in a symphony of aromatic spices, then grilled to perfection, creating a smoky, tender centerpiece. Accompanied by a delectable peanut sauce, cucumber salad, and fragrant jasmine rice, this delectable meal offers a harmonious blend of textures and flavors that will captivate your taste buds.

**Recipe 1: Grilled Pork Tenderloin Satay**

Indulge in the art of satay with our grilled pork tenderloin satay recipe. Tender pork tenderloin is marinated in a luscious blend of lemongrass, garlic, ginger, turmeric, cumin, coriander, and coconut milk, infusing it with an irresistible aromatic profile. Grilled to perfection, the pork tenderloin is served alongside a luscious peanut sauce made from creamy peanut butter, coconut milk, soy sauce, and a hint of spice.

**Recipe 2: Cucumber Salad**

Complement the richness of the satay with our refreshing cucumber salad. Crisp cucumbers are tossed in a zesty dressing of rice vinegar, sugar, fish sauce, and fresh herbs, resulting in a vibrant and tangy side dish that cuts through the richness of the satay.

**Recipe 3: Fragrant Jasmine Rice**

Complete your Southeast Asian feast with our fragrant jasmine rice. Aromatic jasmine rice is cooked to perfection, resulting in fluffy and flavorful grains that pair perfectly with the grilled pork tenderloin satay and cucumber salad. The delicate floral aroma of jasmine rice elevates the entire meal to new heights.

**Explore the Culinary Treasures of Southeast Asia**

Our grilled pork tenderloin satay, cucumber salad, and fragrant jasmine rice are just a glimpse of the culinary wonders that Southeast Asia has to offer. With a diverse range of flavors, textures, and aromas, Southeast Asian cuisine is a true celebration of taste and culture. Embark on a culinary journey through this vibrant region and discover new favorites that will tantalize your palate.

Here are our top 4 tried and tested recipes!

PORK SATAY

Pork Satay image

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Time 3h32m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups coconut milk
1/4 cup peanut butter
2 tablespoons fresh lime juice
1/4 cup soy sauce
4 cloves garlic, minced
2 Thai chile pepper, seeded and finely chopped
2 tablespoons cilantro
Salt
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Thai red chile pepper, finely chopped
1/4 cup soy sauce
2 tablespoons lime juice
1 1/2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon cumin
1 cup chunky peanut butter
1 tablespoon minced fresh cilantro

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 WITH THAI SPICES AND PEANUT SAUCE

Pork Satay With Thai Spices and Peanut Sauce image

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Provided by David Tanis

Categories finger foods, appetizer

Time 45m

Yield 12 small skewers

Number Of Ingredients 30

Ingredients

1 1/2 pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
1 shallot, minced
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons chopped lemongrass
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cup coconut milk
Cilantro and basil leaves, for garnish (optional)
1 pound Persian or Japanese cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about 1/4 cup
2 fresh Thai or serrano chiles, sliced into rounds
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
1/8 teaspoon cayenne
1/2 cup coconut milk

Steps:

Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

GRILLED PORK SATAY

Grilled Pork Satay image

Provided by Nina Simonds

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 pound boneless pork loin
2 tablespoons coriander seeds or 2 tablespoons ground coriander
2 teaspoons ground cumin
10 shallots, peeled and trimmed
2 cloves garlic
1 small knob fresh ginger
1/4 thumb-sized piece turmeric or 1/2 teaspoon turmeric powder
4 stalks lemon grass, sliced fine
2 tablespoons soy sauce
2 tablespoons light brown sugar
10 shallots, peeled and trimmed
8 cloves garlic, peeled
2 stalks lemon grass, trimmed
1/2 cup crunchy peanut butter
1 cup coconut milk (or canned, unsweetened milk)
2 tablespoons tamarind juice or pineapple juice
2 teaspoons hot chili paste
2 tablespoons light brown sugar
1 tablespoon soy sauce
30 to 35 bamboo skewers, covered with cold water and soaked for 20 minutes

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.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 11 grams, Carbohydrate 54 grams, Fat 26 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 514 milligrams, Sugar 24 grams, TransFat 0 grams

GRILLED PORK TENDERLOIN

Grilled Pork Tenderloin image

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Provided by Cathy Christensen

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 5

Ingredients

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Steps:

Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

Tips:

Choose tenderloin with minimal silver skin: This will make it easier to trim and cook evenly.
Sear the meat before grilling: This will help lock in the juices and create a flavorful crust.
Cook the pork tenderloin over indirect heat: This will help prevent it from drying out.
Use a meat thermometer to ensure the pork tenderloin is cooked to your desired doneness: The safe internal temperature for pork is 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
Allow the pork tenderloin to rest before slicing: This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Serve the grilled pork tenderloin satay with your favorite dipping sauce: Some popular options include peanut sauce, hoisin sauce, and sweet and sour sauce.

Conclusion:

Grilled pork tenderloin satay is a delicious and easy-to-make dish that is perfect for any occasion. The tenderloin is marinated in a flavorful mixture of spices and then grilled to perfection. The satay sauce is made with a combination of peanut butter, coconut milk, and spices and adds a creamy and flavorful touch to the pork. This dish is sure to be a hit with your family and friends!