Coconut Curry Pork Satay

Copyright 2002: Weight Watchers' Take Out Tonight

1/2 cup light coconut milk
2 tablespoons packed light brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
1 tablespoon reduced-fat peanut butter
1 teaspoon Thai fish sauce (nam pla)
1/2 teaspoon crushed red pepper
2 tablespoons chopped fresh cilantro
1 pound boneless pork tenderloin, trimmed of all visible fat, cut diagonally into 1/4-inch-thick slices
1 teaspoon Asian (dark) sesame oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 green leaf lettuce leaves

1. Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.

2. To make the dipping sauce, bring the coconut milk, brown sugar, soy sauce, ketchup, peanut butter, fish sauce, and crushed red pepper to a boil in a medium saucepan. Cook, stirring occasionally, over medium-high heat until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat; stir in the cilantro. Cover and keep warm.

3. Combine the pork, sesame oil, garlic, salt, and pepper in a medium bowl; toss to coat.

4. Thread the pork onto each of 12 (6-inch) metal or bamboo skewers. Grill or broil the pork 5 inches from the heat until cooked through, about 2 minutes on each side. Transfer the skewers to a lettuce-lined platter; brush with some of the sauce. Serve the remaining sauce on the side.

(Notes: Chicken or beef can be substituted for the pork. Also, I know this is coconut curry satay, but there is no curry powder listed in the recipe. Honest.)

Thai Pork with Noodles

Copyright 2002, Donna Hay: Modern Classics, Book 1

(Note: British spelling copied with integrity)

1 1/2 pounds pork mince

1 stalk lemongrass, finely sliced

2 red chillies, seeded and hopped

1 red onion, thinly sliced

5 oz. mung bean vermicelli noodles

3 tablespoons fish sauce

1/4 cup lime juice

1 1/2 tablespoons Brown sugar

1/3 cup mint eaves

baby cos (romaine) lettuce leaves to serve

Heat a wok or frying pan over high heat. Add the mince and cook for 5 minutes or until golden and cooked through. Place in a bowl and mix with the lemongrass, chilli and onion.

Break the noodles into short lengths and place in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain.

Mix the fish sauce with the lime juice and sugar until well combined. Pour over the pork. Toss the pork mixture with the noodles and mint leaves. Serve with the lettuce leaves.

Serves 4

Honey Garlic Pork Tenderloin

Source unknown

Posted on CLBB

12 tablespoons lemon juice

12 tablespoons honey

5 tablespoons light soy sauce

3 tablespoons sherry -- or chicken broth (I use sherry)

6 tablespoons garlic -- minced

2 pounds pork tenderloin

Stir together first 5 ingredients (juice through garlic) in a shallow dish or heavy-duty zip-top plastic bag. Remove 1 cup mixture, and set aside. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.

Remove pork, discarding marinade. Grill, covered with grill lid, over medium heat (300-350) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160, basting with reserved 1 cup mixture.

NOTES : 12 T = 3/4 cup

My notes: Instead of throwing out the marinade, boil it for 3 minutes and use it for basting. Bring the 1 cup reserved marinade from recipe to a boil, and add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Return to a boil and serve with meat.