Maple-Rosemary Pork Satay

AuthorJulie

2 pork tenderloins
Marinade
¼ cup maple syrup
3 tbsp lemon juice
3 tbsp soy sauce
2 tbsp grainy Dijon mustard (or any mustard you like)
2 tbsp chopped fresh rosemary

1

Cut the pork tenderloin in half widthwise, then into even strips lengthwise. Put them into a ziplock bag along with the marinade ingredients; knead the bag a bit to blend everything, then stash in the fridge for up to 24 hours or in the freezer for up to 6 months.

2

When ready to grill, soak bamboo skewers for at least 10 minutes, then thread the pork onto the skewers and grill for a couple minutes per side (depending on the thickness of the pork), just until done. Serve hot, warm or cold, preferably with peanut sauce.

3

Makes lots. (We fed 8 adults and 5 kids.).

Ingredients

 2 pork tenderloins
Marinade
 ¼ cup maple syrup
 3 tbsp lemon juice
 3 tbsp soy sauce
 2 tbsp grainy Dijon mustard (or any mustard you like)
 2 tbsp chopped fresh rosemary

Directions

1

Cut the pork tenderloin in half widthwise, then into even strips lengthwise. Put them into a ziplock bag along with the marinade ingredients; knead the bag a bit to blend everything, then stash in the fridge for up to 24 hours or in the freezer for up to 6 months.

2

When ready to grill, soak bamboo skewers for at least 10 minutes, then thread the pork onto the skewers and grill for a couple minutes per side (depending on the thickness of the pork), just until done. Serve hot, warm or cold, preferably with peanut sauce.

3

Makes lots. (We fed 8 adults and 5 kids.).

Maple-Rosemary Pork Satay
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