Ingredients
Scale
- 1 pound pork tenderloin
- 1/3 cup low sodium soy sauce
- 2 ½ tablespoons dark brown sugar
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 tablespoon smooth peanut butter
- 2 garlic cloves, minced
- 1/3 cup green onions, chopped
- 16 (10-inch) bamboo skewers
Ginger dipping sauce
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon ground ginger (or 2 tablespoons grated ginger)
- 3 tablespoons green onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon sesame oil
Instructions
- Slice tenderloin in half lengthwise. On a working surface, place in a large gallon plastic bag or cover with plastic wrap. Pound with a meat mallet to approximately ¼-inch thick. Slice into 5”x1” strips.
- Soak skewers in water for a minimum of 30 minutes.
- Combine soy sauce, sugar, lime juice, olive oil peanut butter, garlic and green onions in a large gallon-size sealable plastic bag. Seal and shake to mix all ingredients. Add pork tenderloin strips and seal bag. Press and shake bag, making sure all ingredients have incorporated. Refrigerate for 2 hours. Remove from bag and discard marinade.
- Preheat grill to medium high.
- Thread 1-3 tenderloin strips with bamboo skewers and carefully place on grill. Cook for 3-4 minutes on each side. Remove from grill onto a serving platter and cover with aluminum foil. Let rest for 3 minutes before serving.
To prepare ginger dipping sauce:
- Combine all sauce ingredients in a jar with lid. Shake well to combine.
- Serve skewers with dipping sauce.