My dad used to make this often, pairing peanut butter and soy sauce for a great Asian-style entree. I like to serve it with roasted veggies and yellow rice.
—GAYLE JEFFERSON LAS VEGAS, NV
PREP: 25 MIN. • GRILL: 10 MIN. • MAKES: 8 SKEWERS (1/2 CUP SAUCE)
1 small onion, chopped
1/4 cup packed brown sugar
1/4 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat creamy peanut butter
4 1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound)
1. In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until thickened. Set aside 1/2 cup of mixture for sauce.
2. Cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.