Asian influenced protein

Description:

Sate: Recipe for two pork tenderloins

Lay pork tenderloin on cutting board. Cut thin end pieces about 1 ¼ " and reduce thickness of cuts down to about ½” in the thickest part. Lay slices about three at a time between plastic wrap and pound down to about ¼” or 3/8" max.

Ingredients:

Instructions:

Soak skewers in water
Toast coriander, cumin chili flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle.
Melt butter in saucepan and cook onion, garlic, ginger and lemon zest over medium heat until onion is transparent.
Add spices, lemon juice, teriyaki, soy and kecap manis and boil 5 minutes. Allow to cool to room temperature. Lay pork tenderloin on cutting board. Cut thin end pieces about 1 ¼”and reduce thickness of cuts down to about ½” in the thickest part. Lay slices about three at a time between plastic wrap and pound down to about ¼” or 3/8” max. Pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated

Skewer pork pieces. Reserve marinade. Set BGE to 325 with a flat, even bed of coals. Place skewers on grill for about 4 minutes. Look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another 4minutes and check color for doneness. Any sates that are not brown and caramelized can be finished with the lid open.
Strain marinade if desired bring to a boil for five minutes