Grilled Pork Satay and Peaches with Carrot-Cliantro Salad

  • Yield 4 servings
  • Prep 15 minutes
  • Cook 10 minutes

This Southeast Asian pork recipe will be a new dinner favorite.

Recipe for Curtis Stone's Grilled Pork.

Ingredients

3/4 cup packed fresh cilantro leaves
1/2 cup honey
1/4 cup Thai or Vietnamese fish sauce (nam pla or nuoc mam)
3 cloves garlic, smashed and peeled
2 tablespoons coarsely chopped peeled fresh ginger
Finely grated zest of 2 limes
3 tablespoons fresh lime juice
1/4 cup canola oil
2 teaspoons toasted sesame oil
1 large shallot, finely chopped
1 1/2 pounds pork tenderloin, trimmed of fat and sinew
Kosher salt
4 large peaches, rinsed, fuzz wiped away with a wet towel, cut in half, and pitted
1 large carrot, cut into thin matchstick-size strips
1 Thai or other small hot chili, sliced into paper-thin rounds
4 flat metal or bamboo skewers

Instructions

  1. In a blender, pulse 1/2 cup of the cilantro  with  the honey, fish sauce, garlic, ginger, lime zest, and lime juice a few times, just to finely chop the solids. Transfer to a bowl and whisk in the canola oil, sesame oil, and shallots.
  2. Cut the pork tenderloin  lengthwise in half, then cut each half crosswise into 1/3-inch-thick slices, for a total of 24 pieces. In a large bowl,toss the pork with half of the marinade. Set aside.
  3. Prepare an outdoor grill for medium-high cooking over direct heat.
  4. Remove the pork from the marinade (discard the used marinade) and thread the pork onto the skewers. Season with salt. Lightly brush the peaches with some of the reserved marinade; reserve the remaining marinade.
  5. Grill the pork and peaches,turning occasionally, for about 4 minutes, or until the pork is just barely pink when pierced to the skewer with the tip of a small, sharp knife and the peaches are tinged brown and heated through. Arrange the pork on the skewers, and peaches on four dinner plates.
  6. In a medium bowl, toss the carrot strips with the remaining 1/4 cup cilantro. Mound alongside the pork and peaches. Stir the chili into the reserved mari­ nade and drizzle about a tablespoon  over each serving. Serve immediately with the remaining marinade as a dipping sauce.

Reprinted with permission from What’s for Dinner?: Delicious Recipes for a Busy Life by Curtis Stone, Ballantine Books 2013.