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Indonesian Pork Satay

This recipe comes from Recipes in The Mail and was submitted by Debbie. If you want to subscribe click here or send a blank email to:


1 1/2 pounds pork tenderloin
2 cloves garlic, chopped
1/2 cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon crumbled dried red chile pepper
1/2 cup chicken broth
1/2 cup melted butter

  • Cut pork tenderloin into 1 to 2 inch cubes.
  • In blender or food processor, blend garlic, onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper. Puree until almost smooth. Add broth and butter and mix again.
  • Place pork cubes in a resealable plastic bag and pour mixture over meat. Marinate for 6 hours or overnight in refrigerator.
  • Remove pork cubes from bag. Pour marinade into a small saucepan, bring to a boil, and cook for 5 minutes. Set aside 1/4 cup to brush pork as they cook. In a small saucepan, boil remaining marinade liquid for several minutes, and then set aside to cool; reserve to use as dipping sauce.
  • Grill or broil, on skewers if desired. Turn and brush with cooked marinade. Grill or broil until brown on all sides, about 7 to 8 minutes.

Serves 8