This delicious Pork Satay from the BBQ with a recipe for a creamy peanut sauce, makes every grill moment a party. An easy Indonesian recipe.
After many tries I have now found the recipe for the most delicious grilled pork tenderloin satay from the BBQ and I would like to share it with you. You can prepare the marinade in just 10 minutes and the marinating time is not that long either. You can start grilling after just 2 hours. And to complete the recipe, I added the recipe for a delicious creamy peanut sauce. Not always necessary, because the satay is already super tasty, but if you like satay sauce, then this fits perfectly.
What is satay?
Satay originated in Indonesia and its cubed seasoned meat on a stick with a sauce. After marinating, it is grilled or barbecued. It is best known in South East Asia, but it is also very popular in Suriname and the Netherlands.
For satay you can vary with chicken, beef or pork as meat, but sometimes fish, goat or even tofu (for a vegetarian variant) is also used.
Why pork tenderloin?
Pork tenderloin is the most tender piece of pork meat and it is located in the back. It is therefore a favorite with many people. The meat is ready in a short time and contains few tendons. And you can marinate it well. That is why it is very suitable to make satay.
You can bake pork tenderloin in the pan, in the oven or grill it. It may look a bit pink after preparation and that is the way it's recommended because that makes the meat extra juicy and tender. The core temperature should then be 145 degrees Fahrenheit (63 degrees Celsius).
This is a recipe for pork tenderloin satay from the BBQ with peanut sauce. But you can vary endlessly with this delicious recipe:
- if you do not want to eat pork, you can replace the pork tenderloin with cubes of chicken.
- you can replace peanuts with other nuts. Think of cashews, pecans or even walnuts (although in my experience cashews are the closest to the taste). Often you just can't get it as a paste, like peanut butter. Then you can grind the required amount (4 tablespoons in this recipe) in the blender and use that instead of peanut butter.
- Coconut milk adds a creamy touch to the satay sauce. If you don't have it at home, you can also replace it with milk or soy milk.
🎥 Cooking video
- When using wooden skewers, soak them in water for at least 1 hour before use. That way they don't burn when you grill the meat on the bbq.
- You can marinate the meat for at least 2 hours, but you can also prepare it the day before.
- Make sure that the pork tenderloin cubes are about the same size. That way they are ready on the grill at the same time.With uneven sized, not all cubes may be done (or meat may be even overcooked).
- To prevent sifting, do not bring the peanut sauce to a boil. You heat it on medium heat. When the sauce binds and smoke comes out, it is ready.
- If the peanut sauce is too thick, you can dilute it with coconut milk (or water).
Preparing a barbecue can sometimes be a lot of work. And estimating the quantities can be quite difficult. Here are some tips on how to properly pre prepare and store the leftovers.
- If you want to prepare the pork tenderloin satay in advance, cut the meat into cubes and put it in a freezer bag together with the marinade. Freeze it for up to 2 months. Before use, you only have to defrost it (extra marinating time is not necessary) and put it on a stick.
- You can marinate the satay the night before.
- When you're grilling, keep your meat in the fridge and only take out what you need. When your meat has been in the refrigerator (and it has not been freezed yet), you can easily freeze it for up to 2 months. Tip: Tie some kitchen paper around the sticks so that they do not pierce your bag.
- You can also fry the meat on the grill or in the pan and let it cool. Then you can store it in the refrigerator for up to 2 days or freeze it up to 1 month. I use these leftovers for example in bami goreng or in homemade soup.
- The most delicious recipes for the BBQ and the best side dishes can be found here.
- Salad with smoked chicken and pesto is a delicious side dish for the grill
- Bacon bourbon chicken kebabs for the bbq.
- Vegetable kebabs (vegan / vegetarian) for the BBQ
Grilled pork tenderloin satay from the BBQ
- 1 pound pork tenderloin cut into 1 x 1 inch cubes (2 x 2 cm)
- 1 clove garlic crushed
- 1 inch fresh ginger grated
- ½ cup Kecap Manis
- ½ cup sunflower oil
- 2 tablespoons dark brown sugar
- ½ lemon juice
- 1 teaspoon ground black pepper
- 2 teaspoons salt
Creamy satay sauce
- 4 tablespoons peanut butter or ground nuts
- 4 tablespoons dark brown sugar
- 1 tablespoon sriracha
- 2 tablespoons Kecap Manis
- ½ cup coconut milk
Ingredients you need per step are listed below the step in Italic
Grilled pork tenderloin satay from the BBQ
- Make the marinade by mixing the garlic, ginger, sweet soy sauce, sunflower oil, brown sugar, lemon, salt and pepper. Mix until the brown sugar has dissolved.
- Add the cubes of pork tenderloin and mix well, so that all cubes are covered with the marinade.
- Cover with plastic wrap and refrigerate for at least 2 hours to marinate.
- Put the pork tenderloin on a skewer. 3 per stick is a good number.
- Grill the satay on both sides for 5 minutes until cooked.
Creamy peanut sauce
- In a saucepan, mix the peanut butter, brown sugar, sriracha, sweet soy sauce and coconut milk with a whisk.
- Heat on medium heat until smooth hot sauce, but do not let it boil. If the sauce becomes too thick, dilute it with coconut milk or water.