Nibbles and Feasts - Savoring Traditions, One Bite at a Time

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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.

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