I recently prepared a mouthwatering Pork Tenderloin Satay rich in vibrant flavors. The creamy coconut milk, fragrant lemongrass, and zesty ginger blend beautifully with soy and fish sauces to give the pork a remarkable edge. Each bite radiates a unique fusion of spice and savory delight. I invite you.

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I just tried out this new grilled pork tenderloin satay recipe and couldn’t wait to share it with you. I marinated the pork tenderloin cubes in a mix of coconut milk, soy sauce, fish sauce, brown sugar, garlic, and ginger, then tossed in some chopped lemongrass, turmeric powder, and a pinch of cumin to bring out some amazing flavors.

A splash of vegetable oil and lime juice helped tie everything together while salt and pepper rounded out the taste. I love how this pork satay dish reminds me a bit of other Asian inspired skewers like pork satay and even Thai beef satay skewers.

The secret really lies in the marination and grilling on soaked bamboo skewers that lock in all those juicy flavors. If you are into bold, vibrant tastes that really make your meal interesting then you gotta give this recipe a try its a total game changer for your grill nights.

Why I Like this Recipe

I really love this recipe for a few reasons. First, the mix of coconut milk, garlic, and ginger creates a marinade that makes the pork super tender and full of flavor. I appreciate how the soy sauce and fish sauce add a rich and salty kick that balances the sweetness from the brown sugar. Second, leting the meat marinate makes it absorb all those delicious spices so that every bite is juicy and tasty. I also like how its simple to prepare and the steps keep things clear even if youre not a master chef. Lastly, grilling it gives the pork a nice charred flavor that reminds me of summer cookouts with friends and family.

Ingredients

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Pork Tenderloin: Lean protein source that adds hearty flavor and builds muscle.
Coconut Milk: Creamy coconut milk offers healthy fats and a subtle sweet undertone.
Soy Sauce: Salty soy sauce packs umami, balancing flavors with a savory taste.
Garlic: Minced garlic boosts aroma and taste and supports immune health.
Lemongrass: Fresh lemongrass adds a zesty citrus kick that lightens the richness.
Brown Sugar: Brown sugar infuses sweetness that caramelizes beautifully during grilling.

Ingredient Quantities

1 lb pork tenderloin, trimmed and cut into 1-inch cubes

1 can (14 oz) coconut milk

3 tbsp soy sauce

1 tbsp fish sauce

2 tbsp brown sugar

3 garlic cloves, minced

1 tbsp freshly grated ginger

1 stalk lemongrass, finely chopped (white part only)

1 tsp turmeric powder

1/2 tsp ground cumin

2 tbsp vegetable oil

2 tbsp lime juice

Salt and pepper to taste

Bamboo skewers, soaked in water for at least 30 minutes

How to Make this

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1. In a large bowl, mix together the coconut milk, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, chopped lemongrass, turmeric powder, ground cumin, vegetable oil, and lime juice. Season with salt and pepper.

2. Add the pork tenderloin cubes to the marinade and stir to coat them evenly.

3. Let the pork marinate in the fridge for at least one hour, though letting it sit for 2 hours is even better.

4. While the meat is marinating, soak your bamboo skewers in water for at least 30 minutes.

5. Preheat your grill to a medium-high heat zone.

6. Remove the pork from the marinade and thread the cubes onto the soaked skewers.

7. Place the skewers on the grill and cook them for about 10 to 12 minutes total, turning every few minutes.

8. Optionally brush the pork with some of the leftover marinade during the grilling process to boost the flavor.

9. Check to make sure the pork is cooked through and reaches an internal temperature of 145°F.

10. Remove the skewers from the grill, let them rest for a few minutes, and then serve while hot. Enjoy your meal!

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A knife and cutting board
4. A container for soaking the bamboo skewers
5. A fridge for marinating the pork
6. A preheated grill
7. Tongs for turning the skewers
8. A meat thermometer
9. A basting brush for the marinade

FAQ

Q: How long should I marinate the pork?

A: You should marinate the pork for at least 30 minutes but ideally 1-2 hours so the flavors really seep in.

Q: Do I have to soak the bamboo skewers?

A: Yes, you do need to soak the skewers for at least 30 minutes otherwise they might burn on the grill.

Q: Can I use any substitute for the coconut milk?

A: Coconut milk is key for that unique flavor, but if you dont have it, heavy cream can be used though it will alter the taste a bit.

Q: Can I swap pork for chicken in this recipe?

A: Yes, you can use chicken instead. Just be sure to adjust the cooking time since chicken cooks a little faster than pork.

Q: How do i know when the pork is done cooking?

A: The pork cubes should be opaque and just slightly charred on the edges. Usually, grilling for about 3-4 minutes per side works well.

Grilled Pork Tenderloin Satay Recipe Substitutions and Variations

Coconut milk: You can use almond milk or soy milk mixed with a little coconut extract to get that similar creamy flavor.
Lemongrass: If you can’t find lemongrass, try using lemon or lime zest with a pinch extra ginger for that citrusy kick.
Fish sauce: In a pinch, Worcestershire sauce or a mix of soy sauce and a tiny bit of anchovy paste works pretty good.
Pork tenderloin: If pork isn’t your thing, chicken breast or pork loin can be a decent substitute even though the taste and texture will change a bit.
Brown sugar: Honey or maple syrup can replace brown sugar for sweetness if needed, but adjust amounts to your taste.

Pro Tips

1. Make sure you let the pork sit in the marinade for at least an hour if not longer its what really brings out the flavor so don’t rush it and try to plan ahead
2. Always soak your skewers properly before you use them, so they dont burn on the grill and you end up with charred little sticks instead of tasty meat
3. When grilling, keep turning the skewers regularly so the pork cooks evenly and gets that nice grilled taste instead of being underdone in some spots
4. If you have any of the marinade left over, brush it over while you’re cooking, it helps layer on flavor but be careful not to overdo it and burn the sugars in the mix

Grilled Pork Tenderloin Satay Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A large mixing bowl
2. Measuring cups and spoons
3. A knife and cutting board
4. A container for soaking the bamboo skewers
5. A fridge for marinating the pork
6. A preheated grill
7. Tongs for turning the skewers
8. A meat thermometer
9. A basting brush for the marinade

Ingredients

1 lb pork tenderloin, trimmed and cut into 1-inch cubes
1 can (14 oz) coconut milk
3 tbsp soy sauce
1 tbsp fish sauce
2 tbsp brown sugar
3 garlic cloves, minced
1 tbsp freshly grated ginger
1 stalk lemongrass, finely chopped (white part only)
1 tsp turmeric powder
1/2 tsp ground cumin
2 tbsp vegetable oil
2 tbsp lime juice
Salt and pepper to taste
Bamboo skewers, soaked in water for at least 30 minutes

Directions

In a large bowl, mix together the coconut milk, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, chopped lemongrass, turmeric powder, ground cumin, vegetable oil, and lime juice. Season with salt and pepper.
Add the pork tenderloin cubes to the marinade and stir to coat them evenly.
Let the pork marinate in the fridge for at least one hour, though letting it sit for 2 hours is even better.
While the meat is marinating, soak your bamboo skewers in water for at least 30 minutes.
Preheat your grill to a medium-high heat zone.
Remove the pork from the marinade and thread the cubes onto the soaked skewers.
Place the skewers on the grill and cook them for about 10 to 12 minutes total, turning every few minutes.
Optionally brush the pork with some of the leftover marinade during the grilling process to boost the flavor.
Check to make sure the pork is cooked through and reaches an internal temperature of 145°F.
Remove the skewers from the grill, let them rest for a few minutes, and then serve while hot. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.