Sometimes you don’t have the time or you just don’t feel like cooking something difficult, but you do want something tasty from the barbecue, then this pork tenderloin satay offers an ideal solution.
Although you have to let it marinate for a while, it is ready in a few steps. While making this dish, you can enjoy your beer in the sun a little longer.
First, we cut the pork tenderloin into cubes of about 3 cm. We use sweet soy sauce as a basis for the satay marinade. We add lime leaves, because they always give a very nice flavor to a marinade. If you don’t have these, you can also just use the juice and zest of a lime. A different taste, but still refreshing.
If you want to go all-the-way and the satay marinade is not enough, you can also serve the skewers with satay sauce. We did not do that, because the marinade itself already gives the meat enough flavor.
Grilled pork tenderloin satay
- 400 gr pork tenderloin cut in blocks of 3 cm
For the satay marinade
- 125 ml sweet soy sauce
- 3 lime leaves finely chopped (or juice and zest of half a lime)
- 1 tsp sambal oelek
- 1 cm ginger grated
- 1 tsp tahini sesame paste
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 1 tsp paprika powder
- 1 tsp coriander ground
- Mix the ingredients for the satay marinade in a bowl. Add the cubes of pork tenderloin and mix everything together. Cover the bowl and let it marinate in the fridge for 12 hours.
- If you use wooden skewers, soak the skewers in a bowl of water for half an hour.
- Meanwhile, prepare the barbecue for direct grilling. Maintain a temperature of about 225 °C.
- Place a colander over a bowl or dish. Place the meat in the colander, drain it, but collect the marinade. Thread the meat onto the skewers.
- Place the skewers on the grill grate. Grill all sides of the meat for one minute.
- Then prepare the barbecue for indirect grilling and maintain a temperature of 150 °C. Let the meat cook for another 8 minutes. Baste the skewers with the marinade every two minutes. Enjoy your meal!