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 Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
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
