Grilled Pork Satay and Peaches with Carrot-Cliantro Salad
- Yield 4 servings
- Prep 15 minutes
- Cook 10 minutes
- 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
- 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.
- 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.
- Prepare an outdoor grill for medium-high cooking over direct heat.
- 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.
- 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.
- 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.