Ingredients
Pork:
1/2 cup orange juice
2 tablespoons olive oil
1 tablespoon GOLDEN BLOSSOM HONEY
2 teaspoons fresh oregano, chopped
2 teaspoons fresh cilantro, chopped
1/2 teaspoon ground cumin
salt and pepper to taste
1 pound pork tenderloin, cut into 1-inch cubes
Peanut Sauce:
1/2 cup chunky peanut butter
3/4 cup light coconut milk
1 tablespoon soy sauce
2 tablespoons GOLDEN BLOSSOM HONEY
2 teaspoons fresh ginger, peeled and minced
1 clove garlic, minced
fresh cilantro leaves, for garnish
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Pork:
In a medium bowl combine the first seven ingredients. Whisk until well blended.
Soak wooden skewers in water for 15 minutes. Thread the pork onto skewers. Arrange in a shallow glass dish. Reserve 3 tablespoons of marinade for basting, and pour remainder over the pork. Cover and refrigerate for 6-12 hours, turning meat occasionally.
Sauce:
Meanwhile whisk together all peanut sauce ingredients. Refrigerate until ready to use.
Grill skewers of pork about 6-8 minutes per side basting with reserved 3 tablespoons of marinade, until meat is browned and just no longer pink inside. Do not overcook. Serve drizzled with peanut sauce.
Serves: 4
In a medium bowl combine the first seven ingredients. Whisk until well blended.
Soak wooden skewers in water for 15 minutes. Thread the pork onto skewers. Arrange in a shallow glass dish. Reserve 3 tablespoons of marinade for basting, and pour remainder over the pork. Cover and refrigerate for 6-12 hours, turning meat occasionally.
Sauce:
Meanwhile whisk together all peanut sauce ingredients. Refrigerate until ready to use.
Grill skewers of pork about 6-8 minutes per side basting with reserved 3 tablespoons of marinade, until meat is browned and just no longer pink inside. Do not overcook. Serve drizzled with peanut sauce.
Serves: 4
