- 1 tsp fish sauce
- 1 tsp sugar
- 1 tsp curry powder
- ½ tsp ground turmeric
- pinch garlic salt
- 2 Tblsp coconut milk
- 2 Tblsp vegetable oil
- 1 stalk lemongrass, grassy leaves thinly sliced
- 1 (1 lb.) pork tenderloin
- 6 (6-inch) skewers, soaked in water for at least 30 minutes
- additional lemongrass stalks sliced on the bias
- Peanut Dipping Sauce:
- ¼ cup creamy peanut butter
- ¼ cup hoisin sauce
- 1 Tblsp chili garlic sauce
- 1 tsp sugar
- 3 Tblsp white wine vinegar
- shredded carrots and chopped unsalted peanuts for garnish
- Combine the first 8 ingredients in a bowl and whisk.Cut the pork tenderloin in half lengthwise, then into 2-inch chunks. Add the pork to the bowl, toss to coat and marinate for 20 minutes or overnight, if you have planned ahead.
- Preheat the grill to medium heat, then thread the pork on skews, alternating with extra lemongrass garnish. Grill 3-5 minutes per side, until cooked through. (These can easily be put under the broiler.) Serve skewers with peanut sauce.
- For the dipping sauce, combine the peanut butter, hoisin sauce, chili garlic sauce and sugar and whisk. Add the vinegar one tablespoon at a time, whisking after each addition. Remove to a serving bowl and top with shredded carrots and chopped peanuts.
I was able to catch up on some reading over the long weekend and found some interesting recipes from the August Food & Wine. There were some yummy sounding reduced fat salad dressings from Bobby Flay. Check out his Reinvented Russian Dressing and Smoky Orange Vinaigrette. Also looking forward to trying this Red-Tomato Marmalade from the same issue. -alyce eyster