Pork Tenderloin Satay

Lunch
Dinner
Fresh meats
For gatherings
Summer nights
Olymel X Collaborations

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Brochettes de viande grillée avec sauce crémeuse, cacahuètes et coriandre.

Portions8

Preparation25 min

Cooking20 min

In collaboration with Sandra Foodie Créative - Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation.

4 Olymel pork tenderloins
125 ml (½ cup) peanuts
2 green onions, finely sliced
A few cilantro leaves

Marinade

15 ml (1 tbsp.) grated ginger
2 cloves garlic, grated
60 ml (¼ cup) soy sauce
60 ml (¼ cup) hoisin sauce
Juice of 1 lime

Sauce

60 ml (¼ cup) hoisin sauce
60 ml (¼ cup) soy sauce
60 ml (¼ cup) peanut butter
60 ml (¼ cup) coconut milk
15 ml (1 tbsp.) grated ginger
5 ml (1 tsp.) sambal oelek
5 ml (1 tsp.) toasted sesame oil

Used products

Pork tenderloins

Cut pork fillets lengthwise 1 cm (½ in) thick, then cut crosswise in two. Skewer each piece of meat.
Combine marinade ingredients and coat meat. Marinate overnight.
Preheat BBQ to about 350°F and oil grates.
Place skewers on BBQ and cook 10 minutes per side, depending on size of skewers.
Meanwhile, in a pot, combine all sauce ingredients and simmer 5 minutes.
Place cooked skewers on a platter and top with sauce, green onion, peanuts and cilantro.