Lower Carb, Easy Pork Tenderloin or Chicken Satay |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
2 lbs pork tenderloin or 2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs |
1 -14 ounce canned unsweetened coconut milk |
4 tablespoons fish sauce |
4 tablespoons splenda sugar substitute |
2 tablespoons soy sauce |
1/2 cup sugar-free peanut butter |
1/2 teaspoon red pepper flakes |
1/2-1 teaspoon curry paste |
1 medium onion |
2 garlic cloves |
1 tablespoon minced fresh gingerroot |
1 tablespoon peanut oil |
2 tablespoons lemon juice or 2 tablespoons lime juice |
Directions:
1. Cube the pork and marinate in a mixture of 1/2 can coconut milk, 2 T fish sauce, 2 T Splenda.
2. Saute the onion and garlic, chopped ginger.
3. When the onion's translucent, add the rest of the coconut milk, Splenda, and fish sauce.
4. 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.
5. 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.
6. Feel free to adjust the sweetness and heat to your taste.
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